Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
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.
Cut each quesadilla into 4 wedges. Serve warm.