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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is a great veggie version of the standard quesadillas. 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 |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 tablespoons fresh parsley or 2 tablespoons cilantro, snipped |
1/3 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. 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°FF oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
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