Bright colors of red, orange, yellow and green bell pepper make these fajita quesadillas perfect for a party.

2 tablespoons Kaila Non-GMO Canola Oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
2 scallions, sliced
Sea salt and pepper, to taste
4 10-inch tortillas
2 cups shredded cheese
1 avocado, sliced
¼ cup chopped cilantro, for garnish
1 lime, cut in wedges

Heat the Kaila Non-GMO Canola Oil in a large pan on medium heat. Add bell peppers, scallions, and salt and pepper and cook until soft and slightly golden brown, stirring frequently for 8-10 minutes. Transfer the pepper mixture to a small bowl and set aside.

Lightly coat a cast iron pan with a drizzle of canola oil and bring to medium heat. Place a tortilla in the pan and top with ½ cup shredded cheese, half of the pepper mixture, and an additional ½ cup shredded cheese. Place another tortilla on top. Warm until cheese starts to melt (about 1 minute) then flip the quesadilla and cook on the other side for an additional minute. Repeat the process for the second quesadilla. Cut into wedges and serve with avocado, cilantro, and lime.

Serves 4