Veggie Quesas

• 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
• 12 teaspoon ground cumin
• 12 teaspoon chili powder
• 2 tablespoons fresh parsley or 2 tablespoons cilantro, snipped
• 13 cup reduced-fat cream cheese (tub style)
• 5 flour tortillas, taco sized
• salsa (optional)

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.
2. Stir in cumin and chili powder.
3. Cook and stir for 1 minute more.
4. Stir in parsley.
5. Set aside.
6. Spread cream cheese over half of 1 side of each tortilla.
7. Top with pepper mixture.
8. Fold tortilla in half over peppers, pressing gently.
9. Place tortillas on an ungreased large baking sheet.
10. Brush tortillas with the remaining 1 teaspoon oil.
11. Bake in a 425FF oven for 5 minutes.
12. Cut each quesadilla into 4 wedges.
13. Serve warm.
14. If desired, pass the salsa.

green sweet peppers, red onion, olive oil, ground cumin, chili powder, fresh parsley, cream cheese, flour tortillas, salsa

Taken from www.food.com/recipe/veggie-quesas-256739 (may not work)