I call these “Party Time” quesadillas because there’s a whole party of veggies going on in each bite, and they’re perfect to serve at parties too. To roast a pepper, simply wash and pat dry a whole pepper and hold it with tongs directly over a flame. Turn often until skin is black and crackled all over, then place in a paper bag for about 15 minutes. Remove from bag and rub with paper towels to remove burned skin, cut off stem and remove seeds and white rind. Makes 6 QuesadillasView Recipe
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