Veggie-Filled Quesadilla Recipe

Name: Veggie-Filled Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ cup mushroom, minced (do not wash); 2 teaspoons olive oil or 2 teaspoons cooking oil; ½ teaspoon ground cumin; ½ teaspoon chili powder; ¼ 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); ⅓ cup reduced-fat cream cheese (tub style) or ⅓ cup reduced-fat chive & onion cream cheese (tub style) or ⅓ cup cream cheese with vegetables (tub style); ¼ cup grated cheddar cheese or ¼ cup sharp cheddar cheese; 10 flour tortillas; pace organic picante salsa (optional) or pace pineapple mango chipotle salsa (optional); light sour cream (optional)

Servings: persons

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
¼ cup mushroom, minced (do not wash)
2 teaspoons olive oil or 2 teaspoons cooking oil
½ teaspoon ground cumin
½ teaspoon chili powder
¼ 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)
⅓ cup reduced-fat cream cheese (tub style) or ⅓ cup reduced-fat chive & onion cream cheese (tub style) or ⅓ cup cream cheese with vegetables (tub style)
¼ cup grated cheddar cheese or ¼ cup sharp cheddar cheese
10 flour tortillas
pace organic picante salsa (optional) or pace pineapple mango chipotle salsa (optional)
light sour cream (optional)

1
In a large nonstick skillet cook sweet peppers & onion in 1 teaspoon of the oil for 3-5 minutes or until crisp-tender.
2
Add minced mushrooms & cook for 1 minute.
3
Stir in cumin, chili powder & garlic powder.
4
Cook and stir for 1 minute more; set aside.
5
Spread cream cheese over half of 1 side of the tortilla.
6
Top with pepper & mushroom mixture.
7
Sprinkle cheddar cheese on top.
8
Stir in parsley or cilantro.
9
(To preserve color - also ass at the end).
10
Fold tortilla in half over peppers, pressing gently.
11
Place tortillas on an ungreased large baking sheet.
12
Brush tortillas with the remaining 1 teaspoon oil.
13
Bake in a 425F degree oven for 5 minutes.
14
Cut each quesadilla into 4 wedges.
15
Serve warm.
16
If desired, pass the salsa & sour cream.

1068

kcal

Calories

Fat

198

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 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, ¼ cup mushroom, minced (do not wash), and more.

Yes, Veggie-Filled Quesadilla falls under the Soups & Stews 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.

Veggie-Filled Quesadilla

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