• 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 teaspoon 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- to 7-inch flour tortillas
  • Salsa (optional)

Preparation:

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.

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