Veggie Quesadillas
Serves 10

Ingredients
2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 tsp. olive oil or cooking oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
2 tbsp. fresh cilantro, snipped
1/3 cup fat-free cream cheese, softened
5 6-inch flour tortillas
1/4-1/2 cup salsa

Preparation

• Preheat oven to 425 degrees.
• 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.
• Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside.
• Spread cream cheese over half of one side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
• Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil.
• Bake for 5 minutes.
• Cut each quesadilla into 4 wedges. Serve warm with salsa of choice.