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Prep 25min
Total25min
Ingredients7
Servings4
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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 salsa
1/4
cup light sour cream
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Steps
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.
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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.
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