Directions:
- In a large nonstick skillet, cook sweet peppers, and onion in 1 teaspoons of the oil for 3-5 minutes or until crisp. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables 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 oil. Bake in a 425F oven for 5 minutes. Cut each quesadilla in 4 wedges. Serve warm. If desired, pass the salsa!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.17 Kcal (415 kJ) | ||
| Calories from fat | 68.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 16.84mg | 6% | |
| Sodium | 63.94mg | 3% | |
| Potassium | 108.41mg | 2% | |
| Total Carbs | 6.15g | 2% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 48.4mg | 81% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 20.3mg | 113% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 106.19 Kcal (445 kJ) | ||
| Calories from fat | 73.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 12% | |
|---|---|---|---|
| Cholesterol | 18.03mg | 6% | |
| Sodium | 68.46mg | 3% | |
| Potassium | 116.08mg | 2% | |
| Total Carbs | 6.58g | 2% | |
| Sugars | 3.05g | 11% | |
| Dietary Fiber | 1.2g | 4% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 51.8mg | 81% | |
| Vitamin A | 1.3mg | 40% | |
| Iron | 21.8mg | 113% | |
| Calcium | 27.9mg | 3% | |
* 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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