Veggie-Stuffed Quesadillas


* 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)


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.

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Category: Recipes

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