Veggie-Filled Quesadilla

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The original recipe for this came from Better Homes & Gardens and it has been tweaked as well. A great comfort food!

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Ingredients [?]

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  • add   2 teaspoons olive oil or cooking oil
  • add   2 tablespoons snipped parsley or cilantro
  • add   1 small red pepper
  • add   light sour cream (optional)
  • add   1 small green pepper
  • add   1 small red onion
  • add   1/3 cup reduced-fat cream cheese (tub style)
  • add   salsa (optional)
  • add   1/4 teaspoon garlic
  • add   1/4 cup grated cheddar cheese
  • add   10 flour tortillas
  • add   1/4 cup mushrooms
  • add   1/2 teaspoon chili powder
  • add   1/2 teaspoon ground cumin


  1. In a large nonstick skillet cook sweet peppers & onion in 1 teaspoon of the oil for 3-5 minutes or until crisp-tender.
  2. Add minced mushrooms & cook for 1 minute.
  3. Stir in cumin, chili powder & garlic powder.
  4. Cook and stir for 1 minute more. Stir in parsley or cilantro.Set aside.
  5. Spread cream cheese over half of 1 side of the tortilla. Top with pepper & mushroom mixture. Sprinkle cheddar cheese on top.
  6. Fold tortilla in half over peppers, pressing gently.
  7. Place tortillas on an ungreased large baking sheet.Brush tortillas with the remaining 1 teaspoon oil.
  8. Bake in a 425F degree oven for 5 minutes.
  9. Cut each quesadilla into 4 wedges.
  10. Serve warm.
  11. If desired, pass the salsa & sour cream.