Prep 15 mins
Cook 10 mins
This is a great veggie version of the standard quesadillas.
- 2 small green sweet peppers, cut into thin strips (or red sweet peppers)
- 1 small red onion, cut into thin 1-inch-long strips
- 2 teaspoons olive oil or 2 teaspoons cooking oil
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 2 tablespoons fresh parsley or 2 tablespoons cilantro, snipped
- 1⁄3 cup reduced-fat cream cheese (tub style)
- 5 flour tortillas, taco sized
- salsa (optional)
- 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.
- Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
- Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425°FF oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
Yummy! Really nice dish. I will make these again. I subbed cajun seasoning as that was what was on hand. I also added chopped tomato. Thanks for posting!
These were pretty good. I used the cilantro and the cream cheese was a nice change from the cheddar or monterey jack I usually use in quesadillas. We couldn't taste the spices quite as much as I expected, but we really enjoyed them. Thanks for posting! *Made for PAC Spring 2010*