Veggie-Filled Quesadillas

Veggie-Filled Quesadillas

FROM: Chuckie

PREP TIME: 5

COOK TIME: 20

SERVINGS: 10

DESCRIPTION:

Quick and easy perfect as a meal or for the Big Game

INGREDIENTS:

2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)

DIRECTIONS:

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 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

SHOPPING LIST :

Check Them Off Check each Item!
select item2 small green and/or red sweet peppers
select item1 small red onion
select item2 teaspoons olive oil or cooking oil
select item1/2 teaspoon ground cumin
select item1/2 teaspoon chili powder
select item2 tablespoons snipped fresh parsley or cilantro
select item1/3 cup reduced-fat cream cheese (tub style)
select item5 6- to 7-inch flour tortillas
select itemSalsa (optional)

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