Bell Pepper and Cream Cheese Quesadillas (Vegetarian)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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!
Advertisement