Three Pepper Quesadillas

Ingredients

• 0.3 cup butter 
• 8 oz philadelphia cream cheese softened
• 10 6-inch flour tortillas ()
• 0.5 tsp ground cumin 
• 0.5 cup onion thin
• 1 cup pepper strips green thin
• 1 cup pepper strips red thin
• 1 cup pepper strips yellow thin
• 16 oz taco bellâ® & chunky salsa thick
• 8 oz sharp cheddar cheese shredded kraft

Equipment

• frying pan
• baking sheet
• oven
• hand mixer

Directions

1. 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.
2. Drain, reserving liquid.
3. 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.
4. Brush with reserved liquid.
5. Bake 10 minutes or until heated through.
6. Cut each tortilla into thirds.
7. Serve warm with salsa.