Source: Food Stamp Nutrition Connection

Vegetable quesadillas with cream cheese, spinach, red peppers, and feta cheese.

Servings

8 oz fat free cream cheese
0.25 tsp garlic powder
8 Tortilla, flour, ready to bake, 6"
2 cup fresh baby spinach , thawed and squeezed dry, if frozen
1 cup chopped red bell peppers
1 cup Cheese, feta, crumbled

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