1 c. thin green pepper strips
1 c. thin red pepper strips
1 c. thin yellow pepper strips
1/2 c. thin onion slices
1/3 c. butter
1/2 tsp. ground cumin
1 (8 oz.) pkg. cream cheese softened
1/2 c. grated Parmesan cheese
10 (6 inch) flour tortillas

Preheat oven to 425 degrees. Saute peppers and onions in butter 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.