Vegetable Chipotle Quesadillas

• Vegetarian

• Produce

  • 1/4 cup Bell pepper
  • 1/4 cup Mushrooms
  • 1/4 cup Red onion

• Condiments

  • 1/2 7 oz. can La morena chipotle peppers in adobo sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 Flour tortillas

• Dairy

  • 1/2 cup Monterey jack cheese

Found on organizedisland.com

Ingredients

• 2 flour tortillas
• ½ 7 oz. can La Morena Chipotle peppers in adobo sauce
• ¼ cup chopped red onion
• ¼ cup chopped bell pepper
• ¼ cup chopped mushrooms
• ½ cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

• Heat oil in a skillet over medium heat.
• Add chopped onion, bell pepper and mushrooms to heated oil and saute about 3 minutes until vegetables are crisp-tender. Add a sprinkle of salt and pepper.
• Chop 2 chipotle peppers (about ½ can) and add to vegetables until warmed through.
• Remove vegetable mixture from heat.
• Warm tortilla in a heavy skillet (or griddle) and top with chipotle vegetable mixture, keeping the mixture on mostly one side of the tortilla.
• Sprinkle with ¼ cup shredded cheese.
• Fold over top of tortilla and heat for 1-3 minutes.
• Flip tortilla over and cook an additional 2-3 minutes.
• Cut in half before serving.
• Repeat with second quesadilla
• This recipe may be doubled.
• Serve with salsa and sour cream.