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 (8 oz.) pkg. cream cheese, softened
8 oz. shredded sharp Cheddar cheese
1/2 c. grated Parmesan cheese
10 (6 inch) flour tortillas

Preheat oven to 425 degrees. Saute peppers and onions in butter in large skillet. Drain, reserving liquid. Beat cheeses in small mixing bowl at medium speed with electric mixer until well blended. Spoon 2 tbsp. cheese mixture into 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. Makes 30 appetizers.