Veggie Stuffed Quesadillas |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
|
These are quick, easy and flavorful. Great as a appetizer or after school snack. I found this recipe on Better Homes and Garden Web Site, this is a new family favorite Ingredients:
2 small green and/or red sweet peppers, cut into thin strips |
1 small red onion, cut into thin 1-inch-long strips |
2 teaspoons olive oil or cooking oil |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 tablespoons snipped fresh parsley or cilantro |
1/3 cup reduced-fat cream cheese (tub style) |
5 6- to 7-inch flour tortillas |
salsa (optional) |
Directions:
1. Preheat oven to 425.F
2. 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.
3. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in oven for 5 minutes.
4. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
|
|