Ingredients
12 ea. Tortilla shells
1-6 oz. jar Roasted red peppers
1 pkg. Chavrie®
3-4 Tbsp. Butter or vegetable oil
Preparation
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
