Classic Quesadillas

1. 1

   Blacken the skins of the peppers by grilling, broiling, or using a kitchen torch.

2. 2

   Place in a zip-lock bag and seal; allow to stand at room temperature for about 10 minutes.

3. 3

   Take peppers from bag and remove skins by holding under running tap water and scraping off skins with fingers.

4. 4

   Cut peppers open and remove seeds by scraping with a spoon; dice peppers.

5. 5

   Toss cheeses together in a bowl.

6. 6

   Lay 4 tortillas on the counter and spread about 3/4 cup cheese over each.

7. 7

   Sprinkle about 1/4 cup diced peppers over the top.

8. 8

   Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.

9. 9

   Place one of the remaining tortillas on top.

10. 10

    Press down with a wide spatula to remove any air pockets.

11. 11

    Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.

12. 12

    Turn over, cover, and cook 1-2 minutes, or until lightly browned.

13. 13

    Repeat this process for remaining quesadillas.

14. 14

    Cut into wedges and serve immediately.

No additional tips available.