Categories: Cheese/eggs 
      Yield: 8 servings 
  
      3 tb Vegetable oil                       2    Garlic cloves, peeled and mi 
    1/2    Med red onion, peeled thinly        2 tb Fresh chopped marjoram 
      8    8-in flour tortillas                2 tb Fresh chopped oregano 
      1    Red bell pepper roasted peel      1/2 ts Salt 
      4 oz Mozzarella cheese, grated           1 pn Black pepper 
      6 oz Monterey Jack cheese, grated    
  
  HEAT 2 T of the oil in a skillet over medium heat. Add the onion and saute 
  over medium heat, stirring occasionally, until the onion is wilted and 
  translucent, about 5 minutes. Heat a skillet over high heat. Soften 
  tortillas by grilling for 30 seconds on each side. Mix the onion, red 
  pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide 
  evenly over 4 tortillas, and top with the remaining 4, pressing them down 
  gently. Brush both sides lightly with remaining oil. Preheat an oven to 
  400F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and 
  cheese is melted. Cut into quarters, and serve. Makes 16 wedges. NOTE: This 
  can be taken through step 3 up to two days in advance. Stack separated with 
  plastic wrap and covered.