FoodLink - Purdue Extension

Colorful Quesadillas

10 min
5 min
Total Time
15 min
Servings: 8


ounces fat-free cream cheese
1/4 teaspoon garlic powder
8 flour tortillas (small)
cup red sweet pepper (chopped)
cup low-fat shredded cheese (mild cheddar or mexican)
cups fresh spinach leaves (you can substitute 9 oz. frozen spinach, thawed and squeezed dry)


  1. In a small bowl, mix the cream cheese and garlic powder.

  2. Spread about 2 tablespoons of the cheese mixture on each tortilla.

  3. Sprinkle about 2 tablespoons sweet pepper and 2 tablespoons cheese on half of each tortilla.

  4. Add spinach (1/4 cup per tortilla 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 until golden brown on both sides (about 1-2 minutes per side).

  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.