Quesadilla

It’s the season for peppers of all kinds, be they red, yellow or red. So why not mix them in a terrific quesadilla? The American Macular Degeneration Foundation’s great and diverse recipe book offers a great and really easy recipe that feeds four and is equally delicious with or without AMD. It’s full of Vitamin C, lots of carotenoids, and is as good for the skin and immune system as it is for the eyes.





Here goes, and thanks to the Foundation once again. Enough for four!


Add 1 cup each of chopped yellow, red and green or orange peppers to a T olive oil in a skillet over medium heat. Sauté about 10 minutes or until soft. Put in a bowl and mix in ½ Cup chopped scallions, ½ teaspoon of both cumin and sea salt, and ¼ teaspoon each of ground black pepper and cayenne or red pepper flakes, (more if you like things spicy, cut back if you like it more calming.) Next heat a skillet over medium hit, place 1 tortilla on it and top with ¼ cup of the mixture. Sprinkle all of that with ¼ cup grated cheddar cheese, top with a second tortilla and cook about 2 minutes each side, pressing down on the mixture and cooking until golden. Do the same thing with the remaining six tortillas, cut them all into wedges, and serve. Outstanding.


And if you want even more, serve them quesadillas with an apple celery juice that’s easy to whip up. Simply mix 4 chopped Granny Smith apples, with 8 McIntosh apples, chopped the same way, and toss in two chopped celery stalks. Put them all in a blender for a minute and strain. Simply enjoy. An apple a day does more than keep the doctor away. It also benefits those with AMG, and decreases risks from issues lie asthma and lung diseases. Want to make it truly special? Serve on ice with a shot of vodka!

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