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Veggie-Filled Quesadilla

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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.”
READY IN:
25mins
SERVES:
10
YIELD:
10
UNITS:
US

Ingredients Nutrition

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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