1 Tbsp. vegetable oil
1 large onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1 garlic clove, finely chopped
¼ tsp. The Spice Hunter Turkish Cumin
¼ teaspoon salt
2 Tbsp. chopped fresh cilantro
12 (6- to 7-inch) flour tortillas
6 ounces Monterey Jack Cheese with jalapeno chiles, shredded (1½ cups)
cilantro leaves and hot red pepper for garnish

In nonstick skillet, heat oil over medium heat. Sauté onion and peppers until golden and tender. Add garlic, cumin and salt. Stir and cook, stirring often, for additional 5 minutes. Remove skillet from heat. Stir in cilantro. Spread pepper mixture on 6 tortillas. Sprinkle with cheese. Top with remaining tortillas. If not serving right away, cover and refrigerate up to 6 hours. Preheat oven to 450°F. Place quesadillas on 2 large cookie sheets and bake 4 minutes per side, or until lightly browned. Transfer quesadillas to cutting board. Cut into 8 wedges; garnish each wedge with a cilantro leaf. Garnish platter with hot pepper. Serve immediately. Adapted from Good Housekeeping