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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. In a large nonstick skillet, cook peppers and onion in 1 teaspoon 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 cilantro. Set vegetables 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 oil. Bake for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.