Veggie Stuffed Quesadillas

Ingredients: 

2 small green and red bell peppers cut into thin strips

1 small red onion cut into 1" long strips

1 Tbsp oil

cooking spray

1/2 tsp cumin

1/2 tsp chili powder

2 Tbsp chopped cilantro or parsley

1/3 cup Tofutti non-dairy cream cheese

5 flour tortillas

Directions: 

In a large skillet, cook sweet peppers and onion in 1 tsp oil for 3-5 min until crisp-tender.  Stir in cumin and chili powder.  Cook and stir for 1 more minute.  Stir in parsley/cilantro.  Set aside.

Spread cream cheese over half of one side of each tortilla.  Top with pepper mixture.  Fold tortilla in half over the pepper mixture and press gently together.

Place tortillas in a grill pan, panini press, or on a large baking sheet lightly coated with non-stick spray. (if placing on a baking sheet, brush tortillas with oil).  Cook in skillet or panini press until outside of tortilla is golden brown.  If cooking on baking sheet, bake at 425 degrees for 5 min.

Cut each quesadilla into wedges.

Recipe adapted from: http://www.bhg.com/recipe/appetizers-snacks/veggie-stuffed-quesadillas/