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Veggie-Filled Quesadillas

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“A classic Mexican dish given a little twist. Adapted from BH&G magazine.”
READY IN:
25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large nonstick skillet saute sweet peppers and onion in 1 teaspoon of the oil for 3-5 minutes or till crisp-tender. Stir in cumin and chili powder.
  2. 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 the pepper mixture. Fold tortilla in half over peppers, pressing gently.
  4. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil.
  5. Bake in a 425*F oven for 5 minutes.
  6. Cut each quesadilla into 4 wedges.
  7. Serve warm. If desired, put more salsa on the table to pass around. Enjoy!

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