Bell Pepper And Cream Cheese Quesadillas (Vegetarian) - cooking recipe

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)

Preparation

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.
Drain the bell pepper mixture over a colinder to release any excess juices; set aside.
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.
Assemble the quesadillas as follows.
Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla.
Top with sauteed pepper mixture; fold over.
Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired).
Place the tortilla halves on a lightly greased baking sheet.
Set oven to 400 degrees,.
Bake for about 10-15 minutes or until bubbly and lightly browned.
Cut the tortillas into thirds or fourths.
In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas.
Delicious!