Quesadilla with Bell Peppers & Jalapeño

Ingredients

• Cheddar cheese

  ⅓ cup, shredded or 38g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• Jalapeno peppers

  Raw

  100g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Tortillas, ready-to-bake or -fry, whole wheat

  1 tortilla 1 serving or 41g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 oz or 85g

Directions

1. Prep Red bell pepper, ¼ pepper(s), finely chopped (1oz) Red onion, ¼ small, chopped (½oz) Pickled jalapeno pepper, ½ pepper(s), chopped (0.4oz) Cherry tomatoes, 5 cherry tomato(es), sliced (3oz)
2. Heat a medium skillet over medium heat.
3. Brush one side of the tortilla with the olive oil. Place your tortilla in the warm skillet, oiled side down. Sprinkle cheese onto half of the tortilla. Add the bell pepper, onion, jalapeno and tomatoes over the cheese. Fold the empty side to close the tortilla. Allow to cook for about 1 to 2 minutes until golden brown.
4. Carefully flip over the tortilla with a spatula. Allow the second side of the quesadilla to cook until golden brown. Reduce the heat if necessary to prevent burning.
5. Remove from the heat and transfer the quesadilla to a cutting board. Use a pizza slicer or knife to slice it into 3 to 4 pieces.
6. Makes 1 serve V Vegetables 1.3 F Fruits 0 C Carbohydrates 1.8 PD Protein/Dairy 1.1 Ft Fats 0.9 S Sweets 0 Nutrition Facts Makes 1 serve Calories 316 Total Fat 16.5 g - Saturated Fat 7.4 g Cholesterol 28 mg Sodium 633 mg Total Carbohydrate 27.1 g - Dietary Fiber 5.9 g - Total Sugars 5.5 g -- Added Sugars 0 g Protein 15.5 g

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