Chavrie Roasted Red Pepper Quesadillas

12 ea. Tortilla shells 1-6 oz. jar Roasted red peppers 1 pkg. Chavrie® 3-4 Tbsp. Butter or vegetable oil
Lay out 6 tortillas on a table
Divide the Chavrie® up evenly among the tortillas and spread out to the edges
Drain the peppers and slice in 1/4 inch strips
Evenly distribute the roasted red peppers strips among the cheese on the tortillas
Top each with the remaining tortillas
Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy
Place on a towel to drain
Cut each quesadilla into six wedges and serve with your favorite salsa