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Total Time
20mins
Prep 20 mins
Cook 0 mins

An excellent lunch or those weekend meals - everyone will enjoy them!!

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, cook sweet peppers, and onion in 1 teaspoons of the oil for 3-5 minutes or until crisp. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables 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 oil. Bake in a 425F oven for 5 minutes. Cut each quesadilla in 4 wedges. Serve warm. If desired, pass the salsa!