Bell Pepper And Cream Cheese Quesadillas (Vegetarian)

1. 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. 2

   Drain the bell pepper mixture over a colinder to release any excess juices; set aside.

3. 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. 4

   Assemble the quesadillas as follows.

5. 5

   Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla.

6. 6

   Top with sauteed pepper mixture; fold over.

7. 7

   Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired).

8. 8

   Place the tortilla halves on a lightly greased baking sheet.

9. 9

   Set oven to 400 degrees,.

10. 10

    Bake for about 10-15 minutes or until bubbly and lightly browned.

11. 11

    Cut the tortillas into thirds or fourths.

12. 12

    In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas.

13. 13

    Delicious!

* Per serving · 4 servings · Values may vary.