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
- Preheat oven to 425°.
- Cook peppers and onions in 2 t olive oil for 5 minutes.
- Stir in cumin and chili powder. Cook 1 minute more. Stir in cilantro. Set 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 ungreased baking sheet. Brush with remaining oil.
- Bake in oven for 5 minutes.
- Cut each quesadilla into four wedges. Serve warm with salsa.
Recipe source: Jill Evans.
Jasmine December 2, 2010 at 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 at 11:06 am
Jasmine, glad you liked Jill’s recipe.
Your tortilla crispies sound yummy — and easy!