Recipes Meals under $2.50 Veggie-Stuffed Quesadillas

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    Veggie-Stuffed Quesadillas
    2 small green and/or red sweet peppers, cut into thin strips
    1 small red onion, cut into thin 1-inch-long strips
    2 tsp olive oil or cooking oil
    1/2 tsp ground cumin
    1/2 tsp chili powder
    1 tbs parsley
    1/3 cup reduced-fat cream cheese (tub style)
    5 6- to 7-inch flour tortillas
    Salsa (optional)
    In a large nonstick skillet cook sweet peppers and onion in 1 tsp of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley.

    Set aside.
    Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
    Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil.

    Bake in a 425° oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

    Makes 10 servings.

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