Veggie Quesas

1. 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.

2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

3. 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.

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Nutrient	Quantity
Total fats	32.6882 g
Protein	8.3172 g
Carbohydrates	17.8218 g
Energy	383.6405 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4143 g
Water	255.0299 g
Aspartic acid	0.4166 g
Calcium, Ca	112.5085 mg
Lutein + zeaxanthin	939.005 g
Fiber, total dietary	4.5368 g
Fatty acids, total saturated 22:0	0.0123 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	918.345 g
Niacin	1.8561 mg
Vitamin A, RAE	320.9285 g
Arginine	0.1287 g
Riboflavin	0.2358 mg
Tocopherol, beta	0.0131 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.007 g
Fatty acids, total saturated 20:1	0.0304 g
Glutamic acid	0.5081 g
Sodium, Na	400.9445 mg
Fatty acids, total saturated 16:1 undifferentiated	0.76 g
Total lipid (fat)	32.6882 g
Manganese, Mn	0.341 mg
Fructose	2.6185 g
Proline	0.077 g
Fatty acids, total saturated 16:0	8.0701 g
Fatty acids, total saturated 8:0	0.2232 g
Sucrose	0.8661 g
Choline, total	36.3269 mg
Sugars, total	9.5053 g
Serine	0.108 g
Fatty acids, total saturated 10:0	0.4404 g
Fatty acids, total saturated 18:0	2.8535 g
Vitamin B-6	0.4872 mg
Selenium, Se	2.8476 g
Ash	3.128 g
Vitamin D	16.8 IU
Fatty acids, total saturated 18:1 undifferentiated	12.1412 g
Pantothenic acid	0.275 mg
Phenylalanine	0.1697 g
Copper, Cu	0.1709 mg
Betaine	0.2635 mg
Thiamin	0.1491 mg
Retinol	240 g
Methionine	0.0168 g
Iron, Fe	3.0062 mg
Carbohydrate, by difference	17.8218 g
Phosphorus, P	136.3975 mg
Folate, total	49.735 g
Tocopherol, gamma	0.161 mg
Fatty acids, total saturated 4:0	0.656 g
Lycopene	0.2835 g
Alanine	0.0889 g
Cholesterol	72 mg
Valine	0.0884 g
Fatty acids, total saturated 18:2 undifferentiated	1.6154 g
Glycine	0.081 g
Carotene, alpha	59.295 g
Glucose (dextrose)	3.1247 g
Fatty acids, total saturated 14:0	2.3686 g
Zinc, Zn	0.9091 mg
Isoleucine	0.0596 g
Fatty acids, total saturated 12:0	0.3029 g
Fatty acids, total polyunsaturated	2.0291 g
Tocotrienol, gamma	0.0385 mg
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	0.0948 g
Tocotrienol, alpha	0.0699 mg
Vitamin A, IU	2427.634 IU
Folate, DFE	49.735 g
Tryptophan	0.0319 g
Vitamin C, total ascorbic acid	134.3702 mg
Phytosterols	45.9245 mg
Fatty acids, total polyunsaturated 18:1 c	0.0421 g
Fatty acids, total saturated 20:0	0.038 g
Fatty acids, total saturated 6:0	0.1906 g
Tyrosine	0.0364 g
Vitamin B-12	0.32 g
Vitamin K (phylloquinone)	144.6937 g
Fatty acids, total saturated	15.8332 g
Histidine	0.0316 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	13.2573 g
Threonine	0.0809 g
Folate, food	49.735 g
Fatty acids, total polyunsaturated 17:0	0.0022 g
Vitamin D (D2 + D3)	0.4 g
Cryptoxanthin, beta	57.475 g
Vitamin D3 (cholecalciferol)	0.4 g
Vitamin E (alpha-tocopherol)	3.076 mg
Magnesium, Mg	36.2545 mg
Lysine	0.1037 g
Potassium, K	538.093 mg
Cystine	0.0241 g
Fluoride, F	3.73 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream cheese	0.33 cup	236	2.8	22.88
Olive oil	2 teaspoons	79.56	0	9
Parsley	2 tablespoons	2.736	0.4811	0.06
Flour Tortilla	5	0	0	0
chili powder	0.5 teaspoon	3.807	0.671	0.1928
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
green pepper	2	29.6	6.8672	0.2516
red onion	1	28	6.538	0.07
salsa	0	0	0	0