Vegetable Quesidillas

I hope everyone (that lives in the states) had a great President's Day yesterday. I know we did! It's always nice to get together with family for any holiday.

I've been wanting to find easy and quick dishes that have lots of vegetables in them. I found this recipe and couldn't wait to try it. It was very easy, quick, and the flavor was wonderful! I've made these several times for lunch when I didn't have left overs to eat. :] I added some cooked chicken once too and they were great as a dinner. So there are a few different things you can do with this recipe, and it's gluten free!

Veggie Stuffed Quesadillas

Ingredients

2 small green and/or red sweet peppers, cut into thin strips

1 small onion, diced

2 teaspoons garlic, minced

1 teaspoon butter or olive oil

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1 tablespoon parsley

3 tablespoons reduced-fat cream cheese

5 6 to 7 inch whole wheat or brown rice tortillas

salsa

low fat sour cream

Directions
Preheat oven to 425* F. in a large non stick skillet cook sweet peppers, onion, and garlic in butter for 3 to 5 minutes or until they are crisp-tender. Stir in cumin and chili powder, cook and stir for one minute more. Stir in parsley. Set aside. Spread a thin layer of cream cheese over half of 1 side of each tortilla. Top with pepper onion mixture. Fold tortilla in half over peppers, pressing slightly. Repeat with remaining tortillas. Place tortillas on a large baking sheet. Brush tortillas with a little butter. Bake in preheated oven for 5 minutes. Then turn off oven and turn on broil on high for 2 minutes, this makes them nice and crispy. Cut each quesadilla into 4 wedges. Serve warm. Dip in salsa and sour cream, and enjoy!!