Veggie-Stuffed Quesadillas recipe

 

 

Ingredients

• 2   

  small green and/or red sweet peppers, cut into thin strips
• 1   

  small red onion, cut into thin 1-inch-long strips
• 2   teaspoons 

  olive oil or cooking oil
• 1/2  teaspoon 

  ground cumin
• 1/2  teaspoon 

  chili powder
• 2   tablespoons 

  snipped fresh parsley or cilantro
• 1/3  cup 

  reduced-fat cream cheese (tub style)
• 5  6 - 7  inches 

  flour tortillas
   

  Salsa (optional)

Directions

1.

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.

2.

Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

3.

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.