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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Colorful Quesadillas

Source: Food Stamp Nutrition Connection

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

Nutrition Facts

Makes 32 servings
Amount Per Serving

Calories	37.8

Total Carbs	4.8 g

Dietary Fiber	0.5 g

Sugars	0.3 g

Total Fat	1.2 g

Saturated Fat	0.5 g

Unsaturated Fat	0.1 g

Potassium	20.7 mg

Protein	1.7 g

Sodium	98.4 mg

Dietary Exchanges 1.2 Fat, 0.1 Vegetables, 0.1 Meat, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a small bowl, combine cream cheese and garlic powder.
Spread 2 tablespoons of the cheese mixture onto each tortilla.
Sprinkle 2 tablespoons red pepper and 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 1-2 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.