8 flour tortillas
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.
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.
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.