Prep Time:
20 min
Total Time:
30 min
Makes:
30 servings, 1 piece each
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
butter or margarine
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg.
(8 oz.) KRAFT Shredded Sharp Cheddar Cheese
10
TACO BELL® HOME ORIGINALS® Flour Tortillas
1 jar
(16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
PREHEAT oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid.
BEAT cream cheese and Cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid.
BAKE 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Make Ahead
Prepare as directed except for baking; cover. Refrigerate. When ready to serve, bake, uncovered, at 425°F for 15 to 20 minutes or until heated through.
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