Directions:
- 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 a 425°FF oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.31 Kcal (353 kJ) | ||
| Calories from fat | 29.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 5% | |
|---|---|---|---|
| Cholesterol | 4.28mg | 1% | |
| Sodium | 117.39mg | 5% | |
| Potassium | 90.69mg | 2% | |
| Total Carbs | 11.27g | 4% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 177.05 Kcal (741 kJ) | ||
| Calories from fat | 61.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 5% | |
|---|---|---|---|
| Cholesterol | 8.98mg | 1% | |
| Sodium | 246.52mg | 5% | |
| Potassium | 190.45mg | 2% | |
| Total Carbs | 23.67g | 4% | |
| Sugars | 2.87g | 5% | |
| Dietary Fiber | 2.09g | 4% | |
| Protein | 4.94g | 5% | |
| Vitamin C | 43mg | 34% | |
| Iron | 1.3mg | 3% | |
| Calcium | 48.5mg | 2% | |
* 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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