Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
     1/2  medium        red onion -- peeled thinly
   8      8 in          flour tortillas
   1                    red bell pepper roasted peel
   4      ounces        mozzarella cheese -- grated
   6      ounces        Monterey Jack cheese -- grated
   2                    garlic cloves -- peeled and mi
   2      tablespoons   fresh chopped marjoram
   2      tablespoons   fresh chopped oregano
     1/2  teaspoon      salt
   1      pinch         black pepper

Preparation:

HEAT 2 T of the oil in a skillet over medium heat. Add the onion and sauté 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.