3 medium jalapeños, seeded and thinly sliced lengthwise
1 medium red bell pepper, seeded and thinly sliced
1/2 medium red onion, thinly sliced
2 tablespoons coarsely chopped cilantro
2 1/2 cups shredded Monterey Jack cheese (about 10 ounces)
1/2 cup shredded cheddar cheese (about 2 ounces)
6 (10-inch) flour tortillas
How to make it
Heat oil in a large cast iron skillet or a large nonstick frying pan over medium-high heat. When it shimmers, add peppers and onion, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until vegetables are tender and browned, about 6 minutes. Transfer to a medium bowl, stir in cilantro, and let cool slightly, about 5 minutes.
Combine cheeses in a medium bowl and set aside. When pepper mixture is cool enough to handle, scatter 1/2 cup of the cheese mixture over 1 tortilla and spread 1/3 of the pepper mixture over the cheese. Cover peppers with another 1/2 cup cheese, and top with a second tortilla. Repeat to make 3 quesadillas.
Wipe out the pan and return it to the stove over medium heat. When it’s heated, add 1 quesadilla and cook until the cheese melts and the tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip and cook for 2 to 3 minutes more. Repeat with remaining quesadillas. Let rest 5 minutes, then cut each quesadilla into 8 pieces and serve.
***Eating these right away is a tangle of drippy cheese (by no means a bad thing). If you want to enjoy them without a plate underneath, you might want to wait 5 minutes before cutting to let the cheese begin to solidify.