- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Red Onion
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1/4 teaspoon Garlic Powder
- Salt and Pepper, to taste
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 8 Flour Tortillas, large
Remove seeds from peppers and slice into thin strips.
Peel onion and slice into thin slices.
In a large pan, heat oil and butter until melted.
Add vegetables and cook over high heat, stirring frequently. Cook until vegetables are slightly softened and charred, about 5 minutes.
Season with garlic powder, salt and pepper, to taste.
To make the quesadillas, evenly divide cheeses among 4 tortillas.
Top with fajita veggies and remaining 4 tortillas.
Cook quesadillas in a hot frying pan or griddle, until golden brown and cheese is melted, about 2 minutes per side.
Cut into wedges and serve with salsa and sour cream, if desired.