Three Pepper Quesadillas

• 1 cup thin green pepper strips
• 1 cup thin red pepper strips
• 1 cup thin yellow pepper strips
• 1/2 cup thin onion slices
• 1/3 cup butter or margarine
• 1/2 tsp. ground cumin
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
• 10 flour tortillas (6 inch)
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa

1. Preheat oven to 425F.
2. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender.
3. Stir in cumin.
4. Drain, reserving liquid.
5. Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended.
6. Spoon 2 Tbsp.
7. cheese mixture onto each tortilla; top each evenly with pepper mixture.
8. Fold tortillas in half; place on ungreased baking sheet.
9. Brush with reserved liquid.
10. Bake 10 minutes or until heated through.
11. Cut each tortilla into thirds.
12. Serve warm with salsa.

thin green pepper strips, thin red pepper, thin yellow pepper, thin onion, butter, ground cumin, philadelphia cream cheese, cheddar cheese, flour tortillas, taco

Taken from www.kraftrecipes.com/recipes/three-pepper-quesadillas-50369.aspx (may not work)