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.