Recipe by Kittencal@recipezazz
This recipe has no meat in it, but you may definately add in some cooked chicken or beef slices if you wish. You can mix up the cream cheese mixture up to a day in advance and refrigerate. Serving size is estimated, depending on how large you slice the quesadillas.
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly slices
- 1 red onion, thinly sliced
- 2 tablespoons minced fresh garlic
- salt and pepper
- 1⁄4 cup butter
- 1⁄2 teaspoon cumin (or to taste)
- 1 (4 ounce) can green chilies (do not drain)
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon fresh minced garlic (optional)
- 8 ounces grated cheddar cheese (or use a Tex-Mex blend of cheese, can use a bit more cheese if desired)
- 1 (18 ounce) package tortillas (burrito-style)
- cumin or chili powder
- 8 ounces sour cream (use more or less)
- 1⁄4 cup salsa (use more or less)
Directions See How It's Made
- In a large skillet melt butter, add in the sliced bell peppers, garlic, onions and cumin; saute the veggies until soft, season with salt and pepper.
- Drain the bell pepper mixture over a colinder to release any excess juices; set aside.
- In a small bowl combine the green chilies with a little of their juice, cream cheese and 1 teaspoon fresh garlic (if using) mix well to combine, then add in the cheddar cheese, mix to combine.
- Assemble the quesadillas as follows.
- Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla.
- Top with sauteed pepper mixture; fold over.
- Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired).
- Place the tortilla halves on a lightly greased baking sheet.
- Set oven to 400 degrees,.
- Bake for about 10-15 minutes or until bubbly and lightly browned.
- Cut the tortillas into thirds or fourths.
- In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas.