3 tbsp. vegetable oil
1/2 med. red onion, peeled and thinly sliced
8 (8 inch) flour tortillas
1 red bell pepper, roasted, peeled and seeded, and cut into 1/2 inch strips
4 oz. low fat Mozzarella cheese, grated
6 oz. Monterey Jack cheese, grated
2 garlic cloves, peeled and minced
2 tbsp. fresh chopped marjoram
2 tbsp. fresh chopped oregano
1/2 tsp. salt
Pinch of black pepper

Heat 2 tablespoon of the oil in a skillet over medium heat. Add the onion and saute 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 400 degrees. 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 recipe can be taken through step 3 up to 2 days in advance. Stack separated with plastic wrap and covered.