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Garden Quesadillas

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Submitted by: fluffy3877

 

Serve these cream cheese, sweet pepper & onion wedges as a main dish or as appetizers. They're seasoned with cilantro, chili powder & cumin.
 

Ingredients

  • 2 small green or red sweet peppers, cut into thin strips
  • 1 small red onion, cut into thin wedges
  • 2 teaspoons olive oil or cooking oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons snipped cilantro
  • 1/3 cup fat-free spreadable cream cheese (tub style)
  • Six 6- to 7-inch flour tortillas
  • Salsa, optional

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Method

In a large nonstick skillet cook peppers and onion in 1 teaspoon of oil for 3 to 5 minutes or until tender-crisp. Stir in cumin and chili powder. Cook and stir for 1 minute. Remove from heat. Stir in cilantro and set aside. Spread cream cheese over half of one side of each tortilla. Spoon pepper mixture on top; fold tortilla in half, pressing gently. Place tortillas on an ungreased large baking sheet. Brush tortillas with remaining oil. Bake in 425 degree oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, serve with salsa.

 

Notes: Quick and easy recipe.

 

Number of Servings: 24 wedges

 

Submitted by: fluffy3877 ()

 

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