Bell Pepper and Cream Cheese Quesadillas (Vegetarian)
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
24
ingredients
- 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)
- butter
- cumin or chili powder
- 8 ounces sour cream (use more or less)
- 1⁄4 cup salsa (use more or less)
directions
- 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.
- Delicious!
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