Colorful Quesadillas
Use fresh or frozen spinach and red peppers, or try adding your own colorful vegetables in this dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 quesadilla
182
Calories
11g
Protein
20g
Carbs
6g
Fat
2g
Fiber
4g
Sugar
538mg
Sodium
Saturated Fat 3 g · Cholesterol 14 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
fat-free cream cheese
8 ounces
garlic powder
1/4 teaspoon
flour tortillas, 6-inches across
8
sweet red pepper, chopped
1 cup
low-fat shredded cheese
1 cup
fresh spinach leaves
2 cups · or 9 ounces frozen, thawed, and squeezed dry
Instructions
- 1
Wash hands with soap and water.
- 2
In a small bowl, mix the cream cheese and garlic powder.
- 3
Spread about 2 tablespoons of the cheese mixture on each tortilla.
- 4
Sprinkle about 2 tablespoons bell pepper and 2 tablespoons cheese on one half of each tortilla.
- 5
Add spinach: 1/4 cup if using fresh leaves OR 2 tablespoons if using frozen. Fold tortillas in half.
- 6
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.
- 7
Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder.
- 8
Cut each quesadilla into 4 wedges. Serve warm.
Source: USDA MyPlate Kitchen · Iowa State University Extension and Outreach
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