Cheesy Vegetable Quesadillas
A delicious and safe recipe that uses expired Monterey Jack cheese and leftover vegetables. Proper cooking ensures food safety.
Ingredients
- 2 large flour tortillas
- 1 cup shredded expired Monterey Jack cheese
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onions
- 1/4 cup chopped tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the bell peppers and onions to the skillet and sauté until they are tender.
Add the chopped tomatoes and cook for an additional 2 minutes.
Remove the vegetable mixture from the skillet and set aside.
Place one tortilla in the skillet and sprinkle half of the shredded Monterey Jack cheese on top.
Spread half of the vegetable mixture evenly over the cheese.
Sprinkle the remaining cheese on top and cover with the second tortilla.
Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
Remove the quesadilla from the skillet and let it cool for a few minutes before cutting it into wedges.
Serve hot with your favorite salsa or sour cream.