Here is another really great vegetarian dinner....you could also add some shredded chicken if you want add some meat.
Enjoy!
hugs,
peg
Veggie-Stuffed Quesadillas
Makes: 10 servings
Prep: 20 mins Bake: 425°F 5 mins
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 teaspoons olive oil or cooking oil
1/2 easpoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 (6 - 7) inch flour tortillas
Salsa (optional)
Directions
1. 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 parsley. Set aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
Makes 10 servings.
Recipe source: http://www.bhg.com/recipe/appetizers-snacks/veggie-stuffed-quesadillas/
Enjoy!
hugs,
peg
Veggie-Stuffed Quesadillas
Makes: 10 servings
Prep: 20 mins Bake: 425°F 5 mins
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 teaspoons olive oil or cooking oil
1/2 easpoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 (6 - 7) inch flour tortillas
Salsa (optional)
Directions
1. 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 parsley. Set aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
Makes 10 servings.
Recipe source: http://www.bhg.com/recipe/appetizers-snacks/veggie-stuffed-quesadillas/