Source: Food Stamp Nutrition Connection

Flour Tortillas filled with cream and feta cheeses, spinach and peppers, pan toasted and served warm.

Servings

8 oz fat free cream cheese
0.25 tsp garlic powder
8 Tortilla, flour
2 cup fresh baby spinach (or 9oz frozen, thawed, and squeezed dry)
1 cup chopped red bell peppers
1 cup Cheese, feta, crumbled

1 In a small bowl, combine the cream cheese and garlic powder.
2 Spread about 2 tablespoons of the cheese mixture on each tortilla.
3 Sprinkle about 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.

Always a favorite at parties!