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Picture of Sugar Pumpkin, Feta, and Cilantro Quesadillas
mexican greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2591 kcal 130 %
  • Fat 106 g 163 %
  • Saturated 45 g 225 %
  • Carbs 328 g 109 %
  • Fiber 20 g 79 %
  • Protein 91 g 181 %
  • Cholesterol 252 mg 84 %
  • Sodium 7611 mg 317 %
  • Calcium 2454 mg 245 %
  • Magnesium 214 mg 51 %
  • Potassium 1827 mg 39 %
  • Iron 24 mg 133 %
  • Zinc 12 mg 112 %
  • Phosphorus 2321 mg 332 %
  • Vitamin A 1172 µg 130 %
  • Vitamin C 73 mg 81 %
  • Thiamin (B1) 3 mg 287 %
  • Riboflavin (B2) 3 mg 260 %
  • Niacin (B3) 29 mg 182 %
  • Vitamin B6 2 mg 124 %
  • Folate equivalent (total) 1252 µg 313 %
  • Vitamin B12 5 µg 200 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 9 mg 58 %
  • Vitamin K 109 µg 91 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sugar Pumpkin, Feta, and Cilantro Quesadillas

Ingredients

  • 3 cups 1 1/2-inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-pound whole pumpkin)
  • 1 finely chopped seeded jalapeño (about 2 tablespoons)
  • 12 8-inch-diameter flour tortillas
  • 10 ounces feta cheese, crumbled
  • 1 1/2 cups coarsely chopped fresh cilantro
  • 2 limes, each cut into 6 wedges

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