Veggie-Filled Quesadillas |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A classic Mexican dish given a little twist. Adapted from BH&G magazine. Ingredients:
2 small green sweet peppers, cut into thin strips (or use red or a mix) |
1 small red onion, cut into thin 1-inch-long strips |
2 teaspoons olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 tablespoons snipped fresh parsley (and or or cilantro) |
1/3 cup cream cheese |
5 (6 -7 inch) flour tortillas |
salsa (optional) |
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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