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Bell Pepper
Quesadillas
1 large, thinly sliced green pepper
1 large, thinly sliced yellow pepper
1 large, thinly sliced red pepper
1 large, thinly sliced red onion
1/4 vegetable oil
1/4 tsp cumin
1 4 oz can chopped green chilies, undrained
1 8 oz package cream cheese, softened
1 cup shredded cheddar cheese
8 large or 12 small tortillas
butter
cumin or chili powder to taste
Toppings (as many or as few as you like):
sour cream
salsa
guacamole
hot sauce
Sauté peppers and onions in vegetable oil in a large skillet. Stir in
cumin. When the peppers and onion are soft, removed from heat and drain
off any excess liquid in the skillet. Set pepper mixture aside.
In a small bowl, combine green chilies, cream cheese, and cheddar cheese.
Assemble quesadillas as follows: Spread about 3 to 4 tbsp of cheese
mixture on 1/2 of a tortilla. Top with sautéed peppers and onions. Fold
over. Very lightly spread butter on top of the folded tortilla and
sprinkle with cumin or chili powder.
Place on a baking sheet and bake in a preheated 400°F oven for 10-15
minutes or until bubbly and lightly browned.
Cut into wedges and serve with toppings.
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