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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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in a large nonstick skillet saute sweet peppers and onion in 1 teaspoon of the oil for 3-5 minutes or till crisp-tender. stir in cumin and chili powder. cook and stir for 1 minute more. stir in parsley. set aside. spread cream cheese over half of 1 side of each tortilla. top with the pepper mixture. fold tortilla in half over peppers, pressing gently. place tortillas on an ungreased large baking sheet. brush tortillas with the remaining 1 teaspoon oil. bake in a 425*f oven for 5 minutes. cut each quesadilla into 4 wedges. serve warm. if desired, put more salsa on the table to pass around. enjoy!