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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The original recipe for this came from Better Homes & Gardens and it has been tweaked, as well. A great comfort food! ;) I have been meaning to update this recipe, for about three weeks now. UPDATE: I used reduced-fat chive & onion cream cheese (tub style), used sharp cheddar instead of the regular cheddar (that too, can be reduced-fat), for the salsa I used one of two Pace Salsa's - the Orgaanic Picante Salsa which I already had and Pineapple Mango Chipotle Salsa(a gift from a family member - hint! hint!) - and it goes without saying, avocado slices or cubes or guacamole! :) As well as, the seasonings that it might need. Ingredients:
1 small green peppers or 1 small yellow pepper, cut into strips |
1 small red pepper, cut into strips |
1 small red onion, cut into 1-inch strips |
1/4 cup mushroom, minced (do not wash) |
2 teaspoons olive oil or 2 teaspoons cooking oil |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon garlic |
salt, to taste (optional) |
fresh ground black pepper, to taste (optional) |
2 -3 pinches crushed red pepper flakes (optional) |
2 tablespoons snipped parsley (add at the end so it doesn't lose its color) or 2 tablespoons cilantro (add at the end so it doesn't lose its color) |
1/3 cup reduced-fat cream cheese (tub style) or 1/3 cup reduced-fat chive & onion cream cheese (tub style) or 1/3 cup cream cheese with vegetables (tub style) |
1/4 cup grated cheddar cheese or 1/4 cup sharp cheddar cheese |
10 flour tortillas |
pace organic picante salsa (optional) or pace pineapple mango chipotle salsa (optional) |
light sour cream (optional) |
Directions:
1. In a large nonstick skillet cook sweet peppers & onion in 1 teaspoon of the oil for 3-5 minutes or until crisp-tender.
2. Add minced mushrooms & cook for 1 minute.
3. Stir in cumin, chili powder & garlic powder.
4. Cook and stir for 1 minute more; set aside.
5. Spread cream cheese over half of 1 side of the tortilla.
6. Top with pepper & mushroom mixture.
7. Sprinkle cheddar cheese on top.
8. Stir in parsley or cilantro. (To preserve color - also ass at the end).
9. Fold tortilla in half over peppers, pressing gently.
10. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil.
11. Bake in a 425F degree oven for 5 minutes.
12. Cut each quesadilla into 4 wedges.
13. Serve warm.
14. If desired, pass the salsa & sour cream.
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