Open Faced Enchilada Quesadilla

1 onion, thinly sliced
2 tbsp olive oil
salt, to taste
pepper, to taste
4 flour tortillas
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup diced olives (green or black)
1/4 cup Chipotle Enchilada Sauce
1 cup shredded monteray jack cheese
1/4 cup chopped fresh cilantro
sour cream, for garnish


Preheat oven to 400 F. Place tortillas on a baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool.

In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove from heat.

Spoon about 1-2 tablespoons of enchilada sauce over the baked tortillas. Top with the onions, veggies, diced olives and cheese. Place back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.