Veggie Quesas

This is a great veggie version of the standard quesadillas.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 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)

Directions

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.
3. 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.