10 flour tortillas
2 ½ cups shredded mozzarella cheese
1/4 cup Parmesan Cheese, grated
4 red peppers, halved
Put the red peppers on a baking sheet. Spray with Pam cooking spray. Bake in a 425-degree oven until browned on top, about 20 minutes. Immediately put them in a sealed bag or container. When cool, peel the skin off the peppers, sprinkle with salt and slice in pieces.
Spray an omelet pan or sauté pan with nonstick cooking spray. Under medium low heat, warm a tortilla. Flip it over and add about ¼ cup cheese to one side. When starting to melt (about 2 minutes) add some pieces of red pepper and fold the other side of the tortilla over the pepper and cheese. Heat through. Sprinkle with Parmesan cheese.
2 cans white beans, rinsed and drained
1/2 cup water or pareve chicken stock
1 teaspoon salt
Mash the beans in a saute pan over low heat. Slowly add the water or stock to desired consistency. Add salt and heat through. Serve on top of the quesadillas or on the side with guacamole and salsa.