8 ounces fat-free cream cheese

1/4 teaspoon garlic powder

8 small flour tortillas

1 cup chopped sweet red or green bell pepper

1 cup shredded low-fat cheese

2 cups fresh spinach leaves or 9 ounces frozen, thawed, and squeezed dry

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 bell pepper and 2 tablespoons shredded 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 four wedges. Serve warm.

Courtesy of USDA