2 teaspoons olive oil
1 small onion chopped
1/2 green bell pepper chopped
Green chili/jalapeño/serrano pepper finely chopped to taste
1 can stewed tomatoes drained and chopped up (I’m sure fresh chopped tomatoes or canned diced would work as well!)
1/2 teaspoon cinnamon
3 tablespoons apricot jelly
4 big tortillas
Cheese like cheddar or other strong tasting cheese
Sour cream for serving
Saute the onions, bell pepper, and green chilis until browned. Add the tomatoes, cinnamon, apricot jelly and salt and cook until it gets all yummy and most of the liquid has evaporated.
Take your tortillas and spread around the cheese, then add some of the tomato apricot jam mixture and fold in half.
Heat butter in a skillet and add your quesadillas and cook on both sides until the cheese is melted and the outside is a little brown. Serve with sour cream.
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