2 small green and/or red bell peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoon olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh cilantro
1/3 cup cream cheese (tub style)
5 (6- to 7-inch) flour tortillas
Salsa (optional)

Preheat oven to 425 degrees F.

In a large nonstick skillet cook bell peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside.

Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake for 5 minutes.

Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

Makes 10 servings.