Chile and Bell Pepper Quesadillas

Good, especially when you hit a cheesy bite.

A mix of bell peppers are called for - they are sautéed until crisp-tender (huh?), and the quesadilla includes basil, tomatoes, and cheddar cheese.

The recipe called for one chili pepper. I couldn't find one in the garden, but used instead a hungarian black - not yet red - so only medium hot.

Typically I do not like green bell pepper's sour-bitter flavor, but the light sauté and mixed with some that were beginning to get red made it very palatable. Again, garden fresh heirloom tomatoes will likely elevate any recipe, as they did here.

I was delayed getting home, and needed to prepare something fast. This did the job, and they were enjoyed. Probably not as good as the spicy corn quesadillas in the same cookbook, but it is a nice demonstration of how you can vary this simple food. I also liked that you could vary the amount of cheese to suit tastes and dietary restrictions.