Directions:
- Preheat oven to 425.F
- In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until 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 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 oven for 5 minutes.
- Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.31 Kcal (1442 kJ) | ||
| Calories from fat | 79.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 14% | |
|---|---|---|---|
| Cholesterol | 4.28mg | 1% | |
| Sodium | 499.79mg | 21% | |
| Potassium | 195.49mg | 4% | |
| Total Carbs | 56.07g | 19% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 9.55g | 19% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 3mg | 17% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 269.79 Kcal (1130 kJ) | ||
| Calories from fat | 62.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 14% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 1% | |
| Sodium | 391.63mg | 21% | |
| Potassium | 153.18mg | 4% | |
| Total Carbs | 43.94g | 19% | |
| Sugars | 1.07g | 5% | |
| Dietary Fiber | 2.66g | 14% | |
| Protein | 7.48g | 19% | |
| Vitamin C | 16mg | 34% | |
| Iron | 2.4mg | 17% | |
| Calcium | 42.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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