Open Faced Quesadillas
Ingredients:
- flour tortillas - 4
- olive oil - 2 T
- onion, sliced thin - 1 whole
- salt - 1/4 t to desired taste
- black pepper - 1/8 t to desired taste
- green bell pepper, diced - 1/2 cup
- yellow bell pepper, diced - 1/2 cup
- red bell pepper, diced - 1/2 cup
- enchilada sauce - 1/4 cup
- black olives, chopped - 1/2 cup
- shredded Monterey Jack cheese - 1 cup
- fresh cilantro, chopped - 1/4 cup
- sour cream for garnish - 1/4 cup
Instructions:
Place tortillas on an ungreased baking sheet, lightly spray tortillas with cooking spray and prick all over with a fork. Bake in a preheated 400 degree oven for 5 - 6 minutes, until puffed and begin to turn golden. Remove from oven and cool.
In a skillet, heat olive oil over medium heat. Add onions, salt and pepper, stir occasionally, until onions turn translucent and begin to caramelize, 8 - 10 minutes. When onions are almost done, add peppers, cook just until they begin to soften. Remove skillet from heat.
Spoon 1 - 2 T enchilada sauce over each tortillas. Top with onion mixture, olives and cheese. Return to oven, bake 5 - 6 minutes, until cheese is melted. Place on serving plate, garnish with cilantro and sour cream.
