Fajita Quesadillas
8 flour tortillas
vegetable oil
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
juice of 1/4 lime
salt, to taste
black pepper, to taste
1 tablespoon butter
8 slices Sargento Colby Jack Cheese
8 slices Sargento Pepper Jack Cheese
salsa, for serving

Place the onion and pepper in a bowl and add the lime juice, salt and pepper. Toss to coat. Saute the onions in butter for about 5 minutes. Set aside.

Sauteed Onions & Peppers
Saute the Onions and Peppers in Vegetable Oil

Take a heavy skillet and add about 1/4 inch of vegetable oil. Heat the oil, then fry the tortillas one at a time. Should take about 30 seconds on each side. Transfer to a plate lined with paper towels to let the oil drain. Repeat for the remaining tortillas.
Fried Flour Tortilla
Fry the flour tortilla in oil, then let drain on paper towels.

To assemble, take one tortilla, place 2 slices of Colby Jack cheese on top. Add some peppers and onions, then top with 2 slices of Pepper Jack. I normally cut each slice in half, so I can arrange the cheese to cover the entire tortilla. Alternately, you could use shredded cheese. Place the other tortilla on top.

Transfer to a preheated panini press and grill for about 1 minute or until the cheese is melted. Serve with salsa.

Serves 4