Staff Writer
Columbus Parent

1 tablespoon vegetable oil

1 sweet onion, thinly sliced

1 bell pepper, sliced

1 cup red pepper spread or salsa

4 large whole-wheat tortillas or


1/4 cup pitted black olives, chopped

1/2 cup shredded Italian-blend cheese

1/4 pound sliced pepperoni, cut into strips

Heat oil in a heavy large skillet over medium-high heat. Add onion and bell pepper and cook, stirring often, until vegetables soften, about 10 minutes.

If using salsa, puree briefly in blender or food processor to eliminate large chunks. Spread red pepper spread or salsa over two of the tortillas. Top with olives. Sprinkle with cheese and pepperoni then onion mixture. Cover with remaining tortillas.

Place tortillas one at a time on

a hot griddle. Press down with a spatula and cook until cheese melts, about

2 minutes. Carefully flip quesadilla

over. Cook 2 minutes longer. Cut into wedges.

Robin Davis