Prep: 10 min | Cook: 5 min | Total Time: 15 min - Servings: 8
8 ounces fat-free cream cheese
1/4 teaspoon garlic powder
8 flour tortillas (small)
1 cup red sweet pepper (chopped)
1 cup low-fat shredded cheese (mild cheddar or Mexican)
2 cups fresh spinach leaves (you can substitute 9 ounces frozen spinach, thawed and squeezed dry)
Serving Size: 4 wedges
Total Calories 160 Protein 11g Carbohydrates 20g Dietary Fiber 2g Total Sugars 2g Total Fat 3.5g Saturated Fat 1g Cholesterol 0mg Minerals Calcium 20mg Sodium 420mg Iron 8mg Vitamins Vitamin A 35mg Vitamin C 45mg
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 sweet pepper and 2 tablespoons cheese on half of each tortilla.
Add spinach (1/4 cup per tortilla 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 until golden brown on both sides (about 1-2 minutes per side).
Remove quesadillas from skillet, place on platter, and cover with foil to keep warm while cooking the remainder.