Colorful Quesadillas

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

Wash hands with soap and water.
In a small bowl, mix the cream cheese and garlic powder.
Spread about 2 tablespoons of the cheese mixture on each tortilla.
Sprinkle about 2 tablespoons bell pepper and 2 tablespoons cheese on one half of each tortilla.
Add spinach: 1/4 cup if using fresh leaves OR 2 tablespoons if using frozen. Fold tortillas in half.
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.
Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder.
Cut each quesadilla into 4 wedges. Serve warm.

Iowa State University Extension and Outreach