Nutrition per serving may change if servings are adjusted.
½ medium red or green sweet pepper, seeded and cut into bite-size strips
½ medium onion, halved and thinly sliced
1 serrano chile pepper, halved, seeded, and cut into thin strips
2 teaspoons cooking oil
4 (6 inch) white corn tortillas
Nonstick cooking spray
½ cup shredded Monterey Jack cheese (2 ounces)
1 small tomato, halved and thinly sliced
2 tablespoons snipped fresh cilantro
2 tablespoons light dairy sour cream (optional)
In a medium skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
Lightly coat one side of each tortilla with cooking spray; flip 2 tortillas over. Divide cheese evenly among the uncoated sides of the 2 tortillas. Top with onion mixture, tomato slices, and cilantro. Top with remaining tortillas, coated-sides up.
Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, for 1 to 2 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream.
Tips: Handling chile peppers: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.