Veggie Quesas

Name: Veggie Quesas
Ingredients: 2 small green sweet peppers, cut into thin strips (or red sweet peppers); 1 small red onion, cut into thin 1-inch-long strips; 2 teaspoons olive oil or 2 teaspoons cooking oil; 12 teaspoon ground cumin; 12 teaspoon chili powder; 2 tablespoons fresh parsley or 2 tablespoons cilantro, snipped; 13 cup reduced-fat cream cheese (tub style); 5 flour tortillas, taco sized; salsa (optional)

9 ingredients

14 steps

Ingredients

2 small green sweet peppers, cut into thin strips (or red sweet peppers)
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or 2 teaspoons cooking oil
12 teaspoon ground cumin
12 teaspoon chili powder
2 tablespoons fresh parsley or 2 tablespoons cilantro, snipped
13 cup reduced-fat cream cheese (tub style)
5 flour tortillas, taco sized
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.
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 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 425FF oven for 5 minutes.
12

Cut each quesadilla into 4 wedges.
13

Serve warm.
14

If desired, pass the salsa.