Three Pepper Quesadilla and Salsa

Maestro™ sweet bell peppers are wonderfully tender after being lightly cooked, while deep red Allegro™ tomatoes pack a fresh tomato punch in this simple salsa.

Quesadilla

• 1 red Maestro™ Sweet Bell Pepper, sliced
• 1 yellow Maestro™ Sweet Bell Pepper, sliced
• 1 orange Maestro™ Sweet Bell Pepper, sliced
• 1 large white onion, sliced
• canola oil
• Mexican oregano
• kosher salt
• small corn tortillas
• 2 cups grated mozzarella cheese

Salsa

• 1 lb. Allegro™ Tomatoes, charred
• 2 Gusto™ Mixed Hot Peppers
• kosher salt
• olive oil

Instructions:

1. In a frying pan sauté Maestro™ peppers and onions for 5 minutes in canola oil. Add a pinch of Mexican oregano and season with salt.
2. Brush corn tortillas with a little canola oil and grill lightly.
3. Fill tortillas with Maestro™ peppers, onions and cover with mozzarella cheese.
4. Grill both sides of quesadilla until lightly browned and crispy.
5. For the salsa, char Allegro™ tomatoes in a very hot pan (or oven). Blister Gusto™ peppers and remove seeds and stem. Purée in a blender with olive oil and season with salt.
6. Serve quesadilla’s with salsa dip or drizzled on top.
7. Add chipotle peppers in adobo for a smoky flavor to the quesadillas.