Veggie-Filled Quesadilla

  1. In a large nonstick skillet cook sweet peppers & onion in 1 teaspoon of the oil for 3-5 minutes or until crisp-tender.
  2. Add minced mushrooms & cook for 1 minute.
  3. Stir in cumin, chili powder & garlic powder.
  4. Cook and stir for 1 minute more; set aside.
  5. Spread cream cheese over half of 1 side of the tortilla.
  6. Top with pepper & mushroom mixture.
  7. Sprinkle cheddar cheese on top.
  8. Stir in parsley or cilantro.
  9. (To preserve color - also ass at the end).
  10. Fold tortilla in half over peppers, pressing gently.
  11. Place tortillas on an ungreased large baking sheet.
  12. Brush tortillas with the remaining 1 teaspoon oil.
  13. Bake in a 425F degree oven for 5 minutes.
  14. Cut each quesadilla into 4 wedges.
  15. Serve warm.
  16. If desired, pass the salsa & sour cream.

green peppers, red pepper, red onion, mushroom, olive oil, ground cumin, chili powder, garlic, salt, fresh ground black pepper, red pepper, parsley, cream cheese, cheddar cheese, flour tortillas, pace organic picante salsa, light sour cream

Taken from www.food.com/recipe/veggie-filled-quesadilla-142060 (may not work)

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