Veggie-Filled Quesadillas

1. In a large nonstick skillet saute sweet peppers and onion in 1 teaspoon of the oil for 3-5 minutes or till crisp-tender. Stir in cumin and chili powder.

2. Cook and stir for 1 minute more. Stir in parsley. Set aside.

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

4. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil.

5. Bake in a 425*F oven for 5 minutes.

6. Cut each quesadilla into 4 wedges.

7. Serve warm. If desired, put more salsa on the table to pass around. Enjoy!

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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