Colorful Quesadillas

Use fresh or frozen spinach and red peppers, or try adding your own colorful vegetables in this dish.

Makes

8 servings

Ingredients

• 8 ounces fat-free cream cheese
• 1/4 teaspoon garlic powder
• 8 flour tortillas, 6-inches across
• 1 cup sweet red pepper, chopped
• 1 cup low-fat shredded cheese
• 2 cups fresh spinach leaves (or 9 ounces frozen, thawed, and squeezed dry)

Directions

1. Wash hands with soap and water.
2. In a small bowl, mix the cream cheese and garlic powder.
3. Spread about 2 tablespoons of the cheese mixture on each tortilla.
4. Sprinkle about 2 tablespoons bell pepper and 2 tablespoons cheese on one half of each tortilla.
5. Add spinach: 1/4 cup if using fresh leaves OR 2 tablespoons if using frozen. Fold tortillas in half.
6. Heat a large skillet over medium heat until hot. Put 2 folded tortillas in skillet and heat for 1 to 2 minutes on each side or until golden brown.
7. Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder.
8. Cut each quesadilla into 4 wedges. Serve warm.

Notes

Learn more about: Bell Peppers Spinach