In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil
for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili
powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
Place tortillas on an ungreased large baking sheet.
Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree
F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If
desired, pass the salsa. Makes 10 servings.