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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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An excellent lunch or those weekend meals - everyone will enjoy them!! Ingredients:
5 tortillas |
2 small bell peppers, cut into thin strips (red and or or green) |
1 small red onion, cut into thin 1-inch long strips |
2 teaspoons olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 tablespoons snipped fresh cilantro |
1/3 cup cream cheese, fat-free |
salsa (optional) |
Directions:
1. In a large nonstick skillet, cook sweet peppers, and onion in 1 teaspoons of the oil for 3-5 minutes or until crisp. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables 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 oil. Bake in a 425F oven for 5 minutes. Cut each quesadilla in 4 wedges. Serve warm. If desired, pass the salsa!
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