Quesadilla Hors d'oeuvres with Roasted Peppers, Garlic & Crispy Pancetta

• pancetta, thinly sliced
• 1 cup Philadelphia Light Cream Cheese Product
• 4 tsp. roasted garlic paste
• 1 tsp. cracked black pepper
• 16 each whole wheat tortillas (6 inch)
• 1 cup canned diced roasted red peppers, drained, patted dry

1. Bake pancetta in parchment-lined sheet pans in 400F-standard oven 7 to 10 min.
2. or until crisp.
3. Drain on paper towels.
4. Mix cream cheese product, garlic and black pepper until well blended.
5. Spread 1 Tbsp.
6. (15 mL) cream cheese mixture onto each tortilla to within 1/2 inch of edge.
7. Top each of 8 tortillas (or each of 2 tortillas) with 3/4 oz.
8. (20 g) crumbled pancetta, 1-1/3 oz.
9. (40 g) red peppers and second tortilla, cream cheese-side down.
10. Cook quesadillas in preheated nonstick skillet or griddle on medium heat 2 to 3 min.
11. on each side or until golden brown on both sides.
12. Let stand 1 min.
13. before cutting each into 12 wedges.

pancetta, cream cheese, garlic, cracked black pepper, whole wheat tortillas, red peppers

Taken from www.kraftrecipes.com/recipes/quesadilla-hors-doeuvres-roasted-peppers-garlic-crispy-pancetta-118157.aspx (may not work)