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Preheat oven to 425 degrees.
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In a large pan on medium heat, cook the peppers in 1 tsp oil and onion until tender but still crisp. Turn off the heat and stir in the cumin and chili powder. Add the chopped cilantro last.
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Spread the greek yogurt on both tortillas. Put the pepper and onion mixture on one tortilla and then top with the second torilla. Press together gently.
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Place the quesadilla on a baking sheet. Brush the tortillas with the remaining 1 tsp oil.
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Bake in the oven for 5 minutes. Cut them into quarters and serve warm. Dip in the salsa and enjoy!