Simple Veggie Quesadillas

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Raw

  ½ medium or 55g

• Tortillas

  Flour

  4 tortilla, small or 120g

• Cheddar cheese

  ½ cup, shredded or 57g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Lime juice

  Raw

  1 tbsp or 15g

Directions

1. Heat half of the oil in a large nonstick skillet over medium-high heat. Cook the bell pepper, jalapeño, and onion, stirring, until softened and lightly browned, 4-5 minutes. Transfer the vegetables to a bowl.
2. Lightly brush one side of each tortilla with the remaining oil. Place half the tortillas oiled-side down and sprinkle with half of the cheese. Top evenly with the warm sautéed vegetables, tomato, and cilantro. Finish with the remaining cheese and top with the remaining tortillas, oiled-side up.
3. Return the skillet to medium heat. Cook the quesadillas until the tortillas are golden and the cheese is melted, about 2-3 minutes per side, turning carefully once.
4. Transfer to a cutting board and rest 1 minute. Cut into wedges and serve with sour cream and a squeeze of lime juice.