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Three Pepper Quesadillas Recipe
1 c. thinly sliced green pepper
1 c. thinly sliced yellow pepper
1 c. thinly sliced red pepper
1 c. thinly sliced onions
1/4 c. butter
1/4 tsp. ground cumin
1 4 oz. can chopped green chilies, undrained
1 8 oz. package cream cheese, softened
8 ozs. grated cheddar cheese
1 18 oz. package tortillas (burrito style)
butter
cumin or chili powder to taste
8 ozs. sour cream
1/4 c. salsa
Saut peppers and onions in butter in a large skillet. Stir in cumin. Spoon out any liquid in the skillet. Set pepper mixture aside. In a small bowl, combine green chilies, cream cheese, and cheddar cheese. (The recipe may be prepared one day in advance up to this point and refrigerated).
Assemble quesadillas as follows: Spread about 3 to 4 tbsps. of cheese mixture on 1/2 of a tortilla. Top with sauteed peppers and onions. Fold over. Very lightly spread butter on tortilla and sprinkle with cumin or chili powder.
Place on cookie sheet and bake in a preheated 400°F oven for 10-15 minutes or until bubbly and lightly browned. Cut into thirds or fourths. Mix sour cream and salsa together and serve as a dip with the cut quesadillas.
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