PHILLY Three Pepper Quesadillas
This recipe brought to you by Kraft.
Serving: 30
Prep Time: 20 min minutes
Cook Time: 10 min
INGREDIENTS:
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 TACO BELL HOME ORIGINALS Flour Tortillas
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
DIRECTIONS:
PREHEAT oven to 425 degrees 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.
Make Ahead:
Prepare as directed except for baking; cover. Refrigerate. When ready to serve, bake, uncovered, at 425 degrees F for 15 to 20 minutes or until heated through.
