1 c. thin green pepper strips
1 c. thin red pepper strips
1 c. thin yellow pepper strips
½ c. thin onion slices
⅓ c. butter or margarine
½ tsp. ground cumin
One 8 oz. (250 g) pkg. cream cheese softened
½ c. shake-on grated Parmesan cheese
Six 8-in. (20 cm) flour tortillas
Preheat oven to 425 deg. F. Sauté peppers and onions in butter in a large skillet. Stir in cumin. Drain, reserving excess butter. Beat cheeses in a small mixing bowl at medium speed until well blended. Briefly place tortillas in warm skillet or in oven on low heat to make them more pliable. Spoon 2-to-3 tbsp. cheese mixture onto each warm tortilla; top with pepper mixture. Fold tortillas in half, place on baking sheet. Brush lightly with reserved butter. Bake 10 minutes. Cut each tortilla into thirds. Serve hot, as finger food, with salsa. Yields 18 wedges. Serves 6.
Note: Add a little shredded chicken to the peppers for an extra treat!
|Sauté slivered green, yellow and orange bell peppers|
|Set aside until needed|
|Spread scant mixture of cheeses onto tortilla|
|Add reserved peppers to half of tortilla: Fold, baste, bake|
|Serve hot: These are ooey, gooey good! Great football fare!|