Grilled Pepper Quesadillas


  1. Heat 2 Tbsp. of olive oil in a skillet over medium heat. Add onion and sauté over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes.
  2. 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 four tortillas.
  3. Top with the remaining tortillas, pressing them down gently.
  4. Brush both sides lightly with remaining oil. Preheat an oven to 400°F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted. Cut into squares and serve.


  • 1 pinch black pepper
  • 6 oz. cheese shredded, Monterey Jack
  • 4 oz. cheese shredded, mozzarella, part-skim
  • 8 each Contigo® Tortilla(s), Flour 8-inch
  • 1/2 tsp. garlic, minced in water
  • 2 Tbsp. marjoram, fresh, chopped
  • 2 Tbsp. oregano, fresh, chopped
  • 1/2 each Peak Fresh Produce® Onion(s), Red, medium, thinly sliced
  • 1 pepper(s), roasted red, peeled and cut into strips
  • 3 Tbsp. Piancone® Oil, Olive
  • 1/2 tsp. salt