Jenny's blog: "good stuff to eat"

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 margarine 1/2 tsp. ground cumin 1 (8 oz.) package cream cheese softened 1/2 cup grated Parmesan cheese 10 (6 inch) flour tortillas Preheat oven to 425º F. Saute peppers and onions in margarine in a large skillet. Stir in cumin. Drain, reserving liquid. Beat cheeses in a small mixing bowl at medium speed until well blended. Spoon 2 tablespoons cheese mixture onto each tortilla; top with pepper mixture. Fold tortillas in half, place on baking sheet. Brush with reserved liquid. Bake 10 minutes. Cut each tortilla into thirds. Serve warm with salsa. 30 appetizers.