Fresh Quesadillas

Place peppers on broiler pan. Broil 3- to 4-inches from heat for 6 to 12 minutes or until charred and blistered all over, turning every 2 minutes. Transfer to large piece of foil. Bring edges of foil up around peppers, completely enclosing them. Let stand for 15 to 20 minutes or until cool.

Working under small stream of cold running water, peel peppers. Make slit down each side of peppers. Remove and discard seeds, membranes and stems. Cut into 1/2-inch-wide strips. Set aside.

In medium saucepan heat oil. Add onion. Cook, stirring frequently, about 5 minutes or until very tender. Stir in pepper strips, MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, cilantro, garlic puree and salt. Cook, uncovered, over medium heat about 5 minutes or until heated through, stirring frequently. Remove from heat.

In large nonstick skillet heat one tortilla for 10 to 15 seconds or until soft. Place about 3 tablespoons of the pepper mixture and about 1 tablespoon of the cheese on half of tortilla. Fold tortilla over filling, pressing down with spatula. Cook over medium heat for 3 to 4 minutes or until cheese melts and tortilla begins to crisp, turning once. Repeat with remaining tortillas, filling and cheese. Cut into wedges to serve. * Note: To make your own garlic puree, peel off outer dry leaves from 2 small heads garlic, leaving skin of cloves intact. Use knife to cut off the top 1/4- to 1/2-inch pointed portions of heads, leaving bulbs intact, but exposing individual cloves. Place, cut side up, in small baking dish. Drizzle with oil. Bake at 400F for 25 to 35 minutes or until cloves feel soft when pressed. Cool slightly. Press garlic from individual cloves. Mash pulp with fork or process in small food processor. You should have about 1/4 cup.