1 bell pepper, sliced
1/2 cup sweet onion, sliced
Olive oil, for sautéing
1 cup Monterey Jack cheese, shredded
2 tablespoons sour cream
2 large flour tortillas
In a large pan, add peppers and onions, plus about 2 tablespoons olive oil. Toss peppers and onions so they’re coated in oil, then heat on medium-low about 10 minutes, tossing occasionally to make sure veggies don’t burn.
After 10 minutes, turn heat to the lowest level and cook an additional 5-10 minutes. Remove peppers and onions from pan. Add veggies, cheese, and sour cream in between two flour tortillas. In the same pan, add another splash of olive oil, then add quesadilla to pan and toast on medium heat, 2-3 minutes per side. Let cool 3-5 minutes, then serve.