Roasted Pepper Quesadillas on the Grill

Serve Old El Paso® salsa with grilled Quesadillas that’s made using bell peppers - a Mexican dinner ready in 25 minutes.

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Servings 4

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ingredients 7
Prep Time 25 min
Total Time 25 min

Ingredients

2: red, yellow and/or green bell peppers, quartered lengthwise

: Nonstick cooking spray

4: (10-inch) flour tortillas

5 1/3: oz. (1 1/3 cups) shredded Cheddar cheese

1/4: cup sliced pitted ripe olives

3/4: cup Old El Paso® Salsa

1/4: cup light sour cream

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Directions

1 Heat grill. Spray bell peppers with nonstick cooking spray.
2 When ready to grill, place peppers on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 4 to 6 minutes or until crisp-tender and grill marked, turning occasionally. Remove from grill; let stand until cool enough to handle.
3 Reduce heat on gas grill to low, or spread out coals to reduce heat.
4 Spray 1 side of each tortilla with nonstick cooking spray. Place sprayed side down on work surface. Thinly slice bell peppers. Place 1/4 of peppers on half of each tortilla. Sprinkle each with 1/3 cup cheese and 1 tablespoon olives. Fold remaining half of each tortilla over filling.
5 Place folded tortillas on grill; cook 2 to 3 minutes or until bottoms are golden brown. Turn; cook an additional 2 to 3 minutes or until tortillas are golden brown and cheese is melted. Serve with salsa and sour cream.

EXPERT TIPS

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Expert Tips

Use a colorful mix of bell peppers for these quesadillas; try orange or purple in addition to the usual red, yellow and green.

For an Italian slant, substitute provolone, a firm but moist cheese from southern Italy. It adds a slightly smoky flavor. For a Mexican slant, substitute a pepper-Jack cheese blend.