Tex-Mex food traditions sometimes get a bad and undeserved rap.
No, it isn't traditional Mexican cuisine, but rather it is a fusion of Mexican and Texan cuisine styles.
What's wrong with that? Some of the fast food places and chains overdo the sour cream and cheese, but there is nothing wrong with chili, fajitas, nachos and tacos. So Tex-Mex will be this blog’s subject this week.
Quesadilla's origins are not Tex-Mex, but Mexican. It is just what the Texas influence has done with quesadillas that qualifies them for this week's blog.
A quesadilla can be a great party snack or part of a full meal, just modify the quantity and variety of what you put inside.
You can make this recipe more substantial by adding roasted chicken or cooked ground beef.
Large flour tortillas
1 chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
1 cup sharp cheddar cheese
1 cup Oaxaca cheese
Salt and pepper
Preheat oven to 350 f. Sauté the vegetables in a little oil, seasoned with salt and pepper. Warm the tortillas in a large skillet. Top the tortillas with the vegetable mixture, followed by the cheese. Add a second tortilla on top. Place on a sheet pan and bake until the cheese is melted. Serve hot.