Bell Pepper and Cream Cheese Quesadillas (Vegetarian)

“This recipe has no meat in it, but you may definately add in some cooked chicken or beef slices if you wish. You can mix up the cream cheese mixture up to a day in advance and refrigerate. Serving size is estimated, depending on how large you slice the quesadillas.”
READY IN:
45mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet melt butter, add in the sliced bell peppers, garlic, onions and cumin; saute the veggies until soft, season with salt and pepper.
  2. Drain the bell pepper mixture over a colinder to release any excess juices; set aside.
  3. In a small bowl combine the green chilies with a little of their juice, cream cheese and 1 teaspoon fresh garlic (if using) mix well to combine, then add in the cheddar cheese, mix to combine.
  4. Assemble the quesadillas as follows.
  5. Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla.
  6. Top with sauteed pepper mixture; fold over.
  7. Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired).
  8. Place the tortilla halves on a lightly greased baking sheet.
  9. Set oven to 400 degrees,.
  10. Bake for about 10-15 minutes or until bubbly and lightly browned.
  11. Cut the tortillas into thirds or fourths.
  12. In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas.
  13. Delicious!

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