Veggie Quesadillas

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Veggie Quesadillas

 

2 small green and/or red sweet peppers, cut into thin strips

1 small red onion, cut into thin 1 " long strips

2 tsp. olive oil or cooking oil

1/2 tsp. ground cumin

1/2 tsp. chili powder

2 TB fresh parsley or cilantro, chopped

1/3 cup Neufchatel reduced-fat cream cheese (tub style)

5 (6 " to 7 " ) flour tortillas

Salsa, optional

 

1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of

the oil for 3 to 5 minutes

or until crisp tender. Stir in cumin and chili powder. Cook and stir for 1

minute more. Stir in parsley.

Set aside.

 

2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper

mixture. Fold tortilla in half

over peppers, pressing gently.

 

3. Place tortillas on an ungreased large baking sheet. Brush tortillas with

the remaining 1 teaspoon oil.

Bake in a 425º F., oven for 5 minutes. Cut each quesadilla into 4 wedges.

Serve warm.

 

If desired, pass the salsa.

 

Makes 10 servings.