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Garden Quesadillas

A number of years ago a good friend of mine from high school/college/pageant days mailed this recipe. It’s tasty and quick and much more healthy than the usual melted cheese laden variety.

Ingredients

  • 4 small bell peppers, cut into strips
  • 2 small red onions, cut into strips
  • 4 t olive oil
  • 1 t cumin
  • 1 t chili powder
  • 4 T fresh cilantro, chopped
  • 1/2 C fat free cream cheese
  • 10 whole wheat tortillas
  • Salsa

Directions

  1. Preheat oven to 425°.
  2. Cook peppers and onions in 2 t olive oil for 5 minutes.
  3. Stir in cumin and chili powder. Cook 1 minute more. Stir in cilantro. Set aside
  4. Spread cream cheese over half of one side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
  5. Place tortillas on ungreased baking sheet. Brush with remaining oil.
  6. Bake in oven for 5 minutes.
  7. Cut each quesadilla into four wedges. Serve warm with salsa.

Recipe source: Jill Evans.

{ 2 comments… add one }

  • Jasmine December 2, 2010, 11:04 am

    Oh this sounds delicious! Perfect for those nights when I come home a bit late and the kids are starving and I am starving! Healthier than a quick hamburger helper or something you really don’t want to eat but you want something fast! I love it. I like to make little desserts with tortillas, too. A little bit of cinnamon and butter, baked just long enough to melt and crisp! Yummy
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  • Alison Moore Smith December 2, 2010, 11:06 am

    Jasmine, glad you liked Jill’s recipe. :)

    Your tortilla crispies sound yummy — and easy!

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