Anaheim Skillet Quesadillas
Meet the comfort food of the Southwest.
1 small red onion
1 small red bell pepper
1 Anaheim chili
2 tablespoons flat leaf parsley
3/4 cup each sharp cheddar and pepper jack cheese, shredded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
4 flour tortillas
2-3 tablespoons olive oil
Chopped jalapeños and Orange Chili Salsa (see next page) for garnish (optional)
Put shredded cheese in a zip-top bag.
Cut onions and peppers into thin two-inch strips; chop parsley. Sauté all three in olive oil until slightly tender (about 10 minutes); set aside. Place one tortilla in skillet, adding slightly more olive oil if needed. Sprinkle with cheese, pepper mixture, cumin, and chili powder. When crispy, fold tortilla over and remove to a plate. Cut into wedges and top with jalapeños and salsa. Repeat for each quesadilla. Serves 4.
Tone down the heat by removing each chili’s seeds and membranes.