Bell Pepper And Cream Cheese Quesadillas (Vegetarian) Recipe

Name: Bell Pepper And Cream Cheese Quesadillas (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green bell pepper, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 1 yellow bell pepper, seeded and thinly slices; 1 red onion, thinly sliced; 2 tablespoons minced fresh garlic; salt and pepper; 1/4 cup butter; 1/2 teaspoon cumin (or to taste); 1 (4 ounce) can green chilies (do not drain); 1 (8 ounce) package cream cheese, softened; 1 teaspoon fresh minced garlic (optional); 8 ounces grated cheddar cheese (or use a Tex-Mex blend of cheese, can use a bit more cheese if desired); 1 (18 ounce) package tortillas (burrito-style); butter; cumin or chili powder; 8 ounces sour cream (use more or less); 1/4 cup salsa (use more or less)

Servings: persons

1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly slices
1 red onion, thinly sliced
2 tablespoons minced fresh garlic
salt and pepper
1/4 cup butter
1/2 teaspoon cumin (or to taste)
1 (4 ounce) can green chilies (do not drain)
1 (8 ounce) package cream cheese, softened
1 teaspoon fresh minced garlic (optional)
8 ounces grated cheddar cheese (or use a Tex-Mex blend of cheese, can use a bit more cheese if desired)
1 (18 ounce) package tortillas (burrito-style)
butter
cumin or chili powder
8 ounces sour cream (use more or less)
1/4 cup salsa (use more or less)

1
In a large skillet melt butter, add in the sliced bell peppers, garlic, onions and cumin; saute the veggies until soft, season with salt and pepper.
2
Drain the bell pepper mixture over a colinder to release any excess juices; set aside.
3
In a small bowl combine the green chilies with a little of their juice, cream cheese and 1 teaspoon fresh garlic (if using) mix well to combine, then add in the cheddar cheese, mix to combine.
4
Assemble the quesadillas as follows.
5
Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla.
6
Top with sauteed pepper mixture; fold over.
7
Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired).
8
Place the tortilla halves on a lightly greased baking sheet.
9
Set oven to 400 degrees,.
10
Bake for about 10-15 minutes or until bubbly and lightly browned.
11
Cut the tortillas into thirds or fourths.
12
In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas.
13
Delicious!

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 green bell pepper, seeded and thinly sliced, 1 red bell pepper, seeded and thinly sliced, 1 yellow bell pepper, seeded and thinly slices, 1 red onion, thinly sliced, and more.

Yes, Bell Pepper And Cream Cheese Quesadillas (Vegetarian) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bell Pepper And Cream Cheese Quesadillas (Vegetarian)

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