3 tb Vegetable oil

1/2 Med red onion, peeled thinly

8 8-in flour tortillas

1 Red bell pepper roasted peel

4 oz Mozzarella cheese, grated

6 oz Monterey Jack cheese, grated

2 Garlic cloves, peeled and mi

2 tb Fresh chopped marjoram

2 tb Fresh chopped oregano

1/2 ts Salt

1 pn Black pepper

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.