Eight 8-in. flour tortillas
1 cup shredded Cheddar cheese (4 oz)
1 cup frozen chopped red bell peppers, thawed
1/4 cup sliced scallions
1/4 cup chopped cilantro (optional)
4 tsp vegetable oil
Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.
Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas. Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges