• Corn oil
• 6 corn tortillas
• 1 poblano pepper
• 1 red bell pepper
• 1 yellow onion, thinly sliced into strips
• 1 1/2 cups grated quesadilla cheese
• 1/2 cup queso fresco

Preheat oven to 400 degrees. On a baking sheet, toss poblano and red bell pepper in 1 tablespoon of corn oil. Roast for 10 to 12 minutes until blistered. Remove from heat and place in a bowl. Cover with plastic wrap and let sit for 5 minutes to steam. Under running water in the sink, remove skin from peppers and then cut into strips the same size as onion. Combine quesadilla cheese, queso fresco, pepper and onion in a bowl. In a nonstick pan, heat a tablespoon of corn oil over medium high heat. Place one tortilla in pan and then top with 4 tablespoons of cheese and pepper mix. Top with second tortilla. When cheese begins to melt and bottom of tortilla begins to brown, flip the quesadilla. Repeat for remaining 2 quesadillas. Garnish with more queso fresco before serving.