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Categories:
green peppers red pepper red onion mushroom olive oil ground cumin chili powder garlic salt fresh ground black pepper red pepper parsley cream cheese Cheddar cheese flour tortillas pace organic picante salsa light sour cream
Viewed: 30 - Published at: 4 years agoIngredients
- 1 small green peppers or 1 small yellow pepper, cut into strips
- 1 small red pepper, cut into strips
- 1 small red onion, cut into 1-inch strips
- 14 cup mushroom, minced (do not wash)
- 2 teaspoons olive oil or 2 teaspoons cooking oil
- 12 teaspoon ground cumin
- 12 teaspoon chili powder
- 14 teaspoon garlic
- salt, to taste (optional)
- fresh ground black pepper, to taste (optional)
- 2 -3 pinches crushed red pepper flakes (optional)
- 2 tablespoons snipped parsley (add at the end so it doesn't lose its color) or 2 tablespoons cilantro (add at the end so it doesn't lose its color)
- 13 cup reduced-fat cream cheese (tub style) or 13 cup reduced-fat chive & onion cream cheese (tub style) or 13 cup cream cheese with vegetables (tub style)
- 14 cup grated cheddar cheese or 14 cup sharp cheddar cheese
- 10 flour tortillas
- pace organic picante salsa (optional) or pace pineapple mango chipotle salsa (optional)
- light sour cream (optional)
Method
- In a large nonstick skillet cook sweet peppers & onion in 1 teaspoon of the oil for 3-5 minutes or until crisp-tender.
- Add minced mushrooms & cook for 1 minute.
- Stir in cumin, chili powder & garlic powder.
- Cook and stir for 1 minute more; set aside.
- Spread cream cheese over half of 1 side of the tortilla.
- Top with pepper & mushroom mixture.
- Sprinkle cheddar cheese on top.
- Stir in parsley or cilantro.
- (To preserve color - also ass at the end).
- Fold tortilla in half over peppers, pressing gently.
- Place tortillas on an ungreased large baking sheet.
- Brush tortillas with the remaining 1 teaspoon oil.
- Bake in a 425F degree oven for 5 minutes.
- Cut each quesadilla into 4 wedges.
- Serve warm.
- If desired, pass the salsa & sour cream.
