Colorful Quesadillas

20 min · Serves 8

Based on a recipe from Iowa State University Extension and Outreach, via USDA MyPlate Kitchen

What goes in

• 8 ozfat-free cream cheese
• 1.2 mlgarlic powder
• 8flour tortillas
• 1 cupsweet red pepper
• 1 cuplow-fat shredded cheese
• 2 cupsfresh spinach leaves

How to cook it

1. Combine the cream cheese and garlic powder in a small mixing bowl.
2. Spread approximately 2 tablespoons of the cream cheese mixture onto each tortilla.
3. Top one half of each tortilla with 2 tablespoons of chopped bell pepper and 2 tablespoons of shredded cheese.
4. Add 1/4 cup of fresh spinach or 2 tablespoons of thawed, squeezed frozen spinach to each tortilla, then fold them in half.
5. Warm a large skillet over medium heat.
6. Cook two folded tortillas at a time for 1 to 2 minutes per side until they are golden brown.
7. Transfer the cooked quesadillas to a platter and cover with foil to keep them warm while you finish the rest.
8. Slice each quesadilla into 4 wedges and serve immediately.

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