Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil
1/2 Med red onion, peeled thinly
8 8-in flour tortillas
1 Red bell pepper roasted peel
4 oz Mozzarella cheese, grated
6 oz Monterey Jack cheese, grated
2 Garlic cloves, peeled and mi
2 tb Fresh chopped marjoram
2 tb Fresh chopped oregano
1/2 ts Salt
1 pn Black pepper

HEAT 2 T of the oil in a skillet over medium heat. Add the onion and
saute over medium heat, stirring occasionally, until the onion is
wilted and translucent, about 5 minutes. Heat a skillet over high
heat. Soften tortillas by grilling for 30 seconds on each side. Mix
the onion, red pepper strips, cheeses, garlic, marjoram, oregano,
salt and pepper. Divide evenly over 4 tortillas, and top with the
remaining 4, pressing them down gently. Brush both sides lightly with
remaining oil. Preheat an oven to 400F. Bake the quesadillas for 3 to
5 minutes, or until lightly browned and cheese is melted. Cut into
quarters, and serve. Makes 16 wedges. NOTE: This can be taken through
step 3 up to two days in advance. Stack separated with plastic wrap
and covered.

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