2 Tablespoons H-E-B Olive Oil
1 small Onion, thin sliced rings separated
1 small Red bell pepper thin sliced
1 jar (1 lb., 10 oz.) Ragu organic pasta sauce
4 H-E-B burrito-size flour tortillas
1 cup H-E-B shredded mozzarella cheese
Heat 1 Tablespoon of olive oil over medium high heat in a large 12-inc
h skillet. Add the sliced onions and bell pepper strips, cook 4 minute
s or until softened, stirring occasionally. Reduce the heat to medium
and stir in 1 1/2 cups of the Ragú Organic Pasta Sauce. Cook th
e sauce over low heat for 5 minutes or until the sauce is thickened.
Evenly spread the sauce mixture on the tortillas, leaving a 1-inch bor
der. Top each tortilla with 1/4 cup shredded cheese and fold in half.
Set the folded tortillas aside on a sheet of foil.
Clean the skillet, heat the remaining tablespoon of olive oil over med
ium heat. Cook 2 quesadillas at a time for 4 minutes, turning once, or
until golden brown and cheese is melted. Cut the quesadillas into wed
ges and serve with the remaining pasta sauce