Green Pepper & Garlic Quesadillas

Sometimes, the most simple recipe is the best one.

I headed up to Connecticut one weekend to visit my parents. I was beat because MetroNorth was doing some MTA-esque track work. I had to take the train from Grand Central to a bus at Golden’s Bridge, then I had to take said bus to Southeast where I had to transfer back to a train to go to Wassaic. That’s tantamount to when the 1 Train has a middle stretch of it shut down during the weekend and I have to take the 1 from Dyckman to 168th, then take a shuttle bus to 137th where I can catch the 1 again.

Yes, I realize the preceding paragraph likely went over the head of a non-New Yorker, and may have empathetically enraged a fellow New Yorker. HA!

But let’s get back to food, shall we?

Arriving at my parents’ house, the cupboards where a bit bare, but the fridge yielded a few goods I knew I could throw together. Tortillas? Cabot Monterey Jack cheese? Green pepper? Garlic? Butter?

A small comforting meal at its finest.

My parents are really easy to please, food-wise, as well. They have expansive palettes but also love the simple things. If anything, they just want me to cook for them. Right, Mom?

Green Pepper & Garlic Quesadillas
(Serves 4)

Ingredients:

– 1 tablespoon olive oil
– 1 green bell pepper, seeded and diced
– 1 cloves garlic, minced
– 4 tortillas, flour or corn (for this recipe, I do prefer flour!)
– 8 ounces Monterey Jack cheese, shredded (I use Cabot!)
– 1 tablespoon coconut oil

Before We Get Started…

– As much as I LOVE frying up a quesadillas in butter, when making quesadillas en masse, the butter is going to brown and burn too quickly. I suggest using coconut oil to fry them up, as its smoke point is very high. But if you do not have coconut oil, another cooking oil of your choice (or butter!) is fine! Just keep an eye on your heat!

Directions:

1.) In a saute pan over medium heat, add olive oil. Once it begins to shimmer, add green pepper and cook for 2 – 3 minutes or until slightly softened; it’s good to leave them a little bit crunchy! Add garlic to green pepper and cook for 30 seconds more. Remove green pepper mix from heat.

2.) Toss together green pepper mix and shredded cheese in a small bowl. Lay out tortillas on a clean flat surface. Divide pepper & cheese mix into four even portions and place onto half of each tortilla; fold tortillas over.

3.) In a large frying pan or a flat griddle, add coconut oil over medium-low heat; allow oil to melt. If using a frying pan, cook quesadillas one at a time; if using a griddle, cook quesadillas two at a time so you can keep a good eye on their cooking. Cook for approximately two minutes on each side or until each side is a golden brown color and the pepper & cheese mixture has melted.

4.) Serve immediately!

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