Three Pepper Quesadillas

Name: Three Pepper Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Mexican
Ingredients: 79 milliliters butter or margarine; 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 10 6-inchs flour tortillas (6 inch); 1 teaspoons ground cumin; 118 milliliters thin onion slices; 237 milliliters thin green pepper strips; 237 milliliters thin red pepper strips; 237 milliliters thin yellow pepper strips; 454 grams jar TACO BELLÂ® Thick & Chunky Salsa; 227 grams pkg. KRAFT Shredded Sharp Cheddar Cheese

You can never have too many hor d'oeuvre recipes, so give Three Pepper Quesadillas This recipe is typical of Mexican cuisine. If you have pepper strips, taco bellâ® & chunky salsa, flour tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat oven to 425F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin.

Ingredients you will need

Peppers

Butter

Cumin

Onion

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Cheese

Cream Cheese

Tortilla

Pepper

Equipment you will use

Hand Mixer

Baking Sheet

Brush with reserved liquid.

Bake 10 minutes or until heated through.

Equipment you will use

Oven

Cut each tortilla into thirds.

Ingredients you will need

Tortilla

Serve warm with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

79milliliters

butter or margarine 227grams

pkg. PHILADELPHIA Cream Cheese, softened 106-inchs

flour tortillas (6 inch)1teaspoons

ground cumin 118milliliters

thin onion slices 237milliliters

thin green pepper strips 237milliliters

thin red pepper strips 237milliliters

thin yellow pepper strips 454grams

jar TACO BELLÂ® Thick & Chunky Salsa 227grams

pkg. KRAFT Shredded Sharp Cheddar Cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.