Sizzle 1/2 tablespoon of butter in a non-stick skillet over medium heat.
Spread cream cheese over one side of the flour tortillas, and lay a flour tortilla in the skillet, cream cheese side up.
Build the quesadillas by laying a combo of three types of grated cheese on the bottom tortilla, and then sprinkle parsley and jalapeno rounds. Top with a second tortilla, cream cheese side down.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with Pico de Gallo, sour cream, and black beans on the side.