Colorful Quesadillas

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

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• healthy
• kid-friendly
• savory
• comfort food

Ingredients

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

Instructions

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

Nutrition (per serving)

• Calories: 182
• Protein: 11.4 g
• Carbohydrates: 20.2 g
• Fat: 5.9 g
• Fiber: 1.7 g
• Sodium: 538 mg
• Saturated Fat: 2.9 g
• Sugar: 3.6 g
• Cholesterol: 14 mg