SOUTH OF THE BORDER # 991126
THREE PEPPER QUESADILLAS
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.
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