Veggie-Filled Quesadillas

Name: Veggie-Filled Quesadillas
Ingredients: 2 small green sweet peppers, cut into thin strips (or use red or a mix); 1 small red onion, cut into thin 1-inch-long strips; 2 teaspoons olive oil; 12 teaspoon ground cumin; 12 teaspoon chili powder; 2 tablespoons snipped fresh parsley (and or or cilantro); 13 cup cream cheese; 5 (6 -7 inch) flour tortillas; salsa (optional)

9 ingredients

15 steps

Ingredients

2 small green sweet peppers, cut into thin strips (or use red or a mix)
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil
12 teaspoon ground cumin
12 teaspoon chili powder
2 tablespoons snipped fresh parsley (and or or cilantro)
13 cup cream cheese
5 (6 -7 inch) flour tortillas
salsa (optional)

Directions

1

In a large nonstick skillet saute sweet peppers and onion in 1 teaspoon of the oil for 3-5 minutes or till crisp-tender.
2

Stir in cumin and chili powder.
3

Cook and stir for 1 minute more.
4

Stir in parsley.
5

Set aside.
6

Spread cream cheese over half of 1 side of each tortilla.
7

Top with the pepper mixture.
8

Fold tortilla in half over peppers, pressing gently.
9

Place tortillas on an ungreased large baking sheet.
10

Brush tortillas with the remaining 1 teaspoon oil.
11

Bake in a 425*F oven for 5 minutes.
12

Cut each quesadilla into 4 wedges.
13

Serve warm.
14

If desired, put more salsa on the table to pass around.
15

Enjoy!