Three Pepper Vegan Quesadillas

Ingredients

• 2 regular size bell peppers (or 12 mini snackable size bell peppers)
• 1 cubanelle pepper
• 1 poblano pepper
• 2 jalapeños (optional)
• ¼ cup olive oil
• 4 large flour tortillas, or corn if gluten-free
• ½ block Forager Project® Jack, shredded
• 1 avocado, for serving (optional)
• ½ cup salsa, for serving (optional)
• Pickled onions and jalapeños, for serving (optional)

Prep

Remove the stems and seeds from all your peppers and slice them in small strips. If you’re including jalapeños, leave the seeds for more heat or remove the seeds for less.

In a large frying pan over medium heat, swirl 2 tablespoons of olive oil and add all your peppers.

Sauté the peppers until they are cooked through and browned a bit, adjusting heat under the pan as needed. Move the peppers to a bowl.

Wipe your frying pan and put back over medium-low heat with another tablespoon of olive oil. When the pan is warm again, add one large tortilla.

Top the tortilla with ¼ of the shredded Forager Project® Jack, ½ of the peppers, another ¼ of the shredded Forager Project® Jack, then a second tortilla.

For optimal browning, brush the top tortilla with a bit of olive oil.

When the cheese is beginning to melt, carefully flip the quesadilla. Continue to cook and flip until the tortillas are golden brown and the jack is melted and stretchy when you peek in between the tortillas. Repeat for the second quesadilla.

Serve with your dips and toppings of choice – avocado, salsa, pickled onions and jalapeños, whatever you like!

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