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Three Pepper Quesadillas

Prep Time:

20 min

Total Time:

30 min

Makes:

30 servings, 1 piece each

What You Need!

1 cup thin green pepper strips

1 cup thin red pepper strips

1 cup thin yellow pepper strips

1/2 cup thin onion slices

1/3 cup butter or margarine

1/2 tsp. ground cumin

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

10 flour tortillas (6 inch)

1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Make It!

PREHEAT oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid.

BEAT cream cheese and Cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid.

BAKE 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

Prepare as directed except for baking; cover. Refrigerate. When ready to serve, bake, uncovered, at 425°F for 15 to 20 minutes or until heated through.

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Rated

by a cook on 7/8/2009
" I made this recipe with non-fat cream cheese and lowfat 4-cheese Italian shredded cheese to make it more healthy. It was a great hit. Others wanted the recipe. I would recommend just mixing the softened cream cheese and shredded cheese as it just got all gummed up in the beater."