A delightful twist on classic quesadillas, packed with fresh vegetables and bold flavors.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy finish.
Heat a tablespoon of olive oil in a non-stick frying pan over medium heat.
Using a non-stick pan prevents sticking and reduces the need for excess oil.
Sauté the garlic until fragrant, then add the onion and cook for 2 minutes.
Stir frequently to avoid burning the garlic.
Add the bell peppers and cook until tender but still crisp, about 3-5 minutes.
Keep the heat medium to preserve the peppers' vibrant color.
Stir in the black pepper, cumin, chili powder, and cilantro, mixing well.
Adjust the seasoning to your taste preference.
Spread cream cheese on half of each tortilla.
Ensure an even layer for consistent flavor.
Top the cream cheese with the cooked vegetables, green onions, and tomatoes, leaving a small border.
Don't overfill to prevent spillage during cooking.
Fold the tortillas in half and press gently to seal.
Use a spatula to press down for a secure seal.
Place the tortillas on a baking sheet and bake for 5-7 minutes until crispy.
Flip halfway through for even crispiness.
Cut into wedges and serve warm with your favorite salsa or sour cream.
Garnish with extra cilantro for a fresh touch.
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