Grilled Quesadillas

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 5 Tbsp. olive oil
• 2 red onions, thinly sliced
• 1/2 lb. sharp yellow Cheddar, grated
• 1/2 lb. Monterey Jack cheese, grated
• 2 Italian hot peppers, seeded and sliced
• 10 large flour tortillas
• 2 tomatoes, thinly sliced
• 1 can sardines, drained
• 1 c. cilantro leaves, chopped
• salt
• pepper
• guacamole

1. Roast bell and hot peppers over gas flame or in broiler. Peel, seed and slice thinly.
2. Heat 2 tablespoons of oil in a large skillet over medium-low heat.
3. Add the red onions and saute until tender (3 to 4 minutes).
4. In a mixing bowl, combine Cheddar and Monterey Jack cheese.
5. Heat 1 or more skillets over medium-high heat.
6. Add 1/2 teaspoon oil in each pan to coat.
7. Place a tortilla in each skillet and sprinkle liberally with grated cheeses. Arrange some of the peppers, onions, tomatoes or sardines, in any combination you choose, on top of the cheese.
8. Sprinkle with cilantro, salt and pepper, then top with second tortilla.
9. Cook for 2 minutes, then flip quesadilla, then cook the other side for 2 more minutes.
10. Slide quesadilla onto a plate or rack.
11. Repeat with remaining ingredients.
12. Using a pair of kitchen scissors, cut quesadillas into eighths and serve with guacamole and chopped cilantro.

red bell pepper, yellow bell pepper, green bell pepper, olive oil, red onions, cheese, italian hot peppers, flour tortillas, tomatoes, sardines, cilantro, salt, pepper, guacamole

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071452 (may not work)