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bell pepper and cream cheese quesadillas vegetarian

Desciption

this recipe has no meat in it, but you may definately add in some cooked chicken or beef slices if you wish. you can mix up the cream cheese mixture up to a day in advance and refrigerate. serving size is estimated, depending on how large you slice the quesadillas.

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Steps

  1. In a large skillet melt butter
  2. Add in the sliced bell peppers
  3. Garlic
  4. Onions and cumin
  5. Saute the veggies until soft
  6. Season with salt and pepper
  7. Drain the bell pepper mixture over a colinder to release any excess juices
  8. Set aside
  9. In a small bowl combine the green chilies with a little of their juice
  10. Cream cheese and 1 teaspoon fresh garlic mix well to combine
  11. Then add in the cheddar cheese
  12. Mix to combine
  13. Assemble the quesadillas as follows
  14. Spread about 3-4 tablespoons of the cheese mixture on 1 / 2 of each tortilla
  15. Top with sauteed pepper mixture
  16. Fold over
  17. Lightly butter the tortilla and then sprinkle with cumin or chili powder
  18. Place the tortilla halves on a lightly greased baking sheet
  19. Set oven to 400 degrees
  20. Bake for about 10-15 minutes or until bubbly and lightly browned
  21. Cut the tortillas into thirds or fourths
  22. In a small bowl mix the sour cream with salsa
  23. And serve as a dip with the sliced quesadillas
  24. Delicious !

Step 16

Total Time in Minute 45

Ingredients Count 15

cooking bell pepper and cream cheese quesadillas  vegetarian

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Ingredients

Green bell pepper

Red bell pepper

Yellow bell pepper

Red onion

Fresh garlic

Salt and pepper

Butter

Cumin

Green chilies

Cream cheese

Garlic

Cheddar cheese

Tortillas

Sour cream

Salsa

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