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Colorful Quesadillas

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Colorful Quesadillas
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Colorful Quesadillas
En Español

Fivestar Rating
(131 votes)
Recipe Total Cost
  • Makes: 8 servings

Use fresh or frozen spinach and red peppers, or try adding your own colorful vegetables in this dish.

Ingredients

  • 8 ounces cream cheese, fat-free
  • 1/4 teaspoon garlic powder
  • 8 flour tortillas (6" across)
  • 1 cup sweet red pepper (chopped)
  • 1 cup low-fat cheese (shredded)
  • 2 cups spinach leaves (fresh, or 9 oz. frozen, thawed and squeezed dry)

Directions

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 bell pepper and 2 tablespoons cheese on one half of each tortilla.
4. Add spinach: 1/4 cup 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 for 1-2 minutes on each side or until golden brown.
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.
 

Notes

Learn more about:
- Bell Peppers
- Spinach

Source:

Iowa State University Extension, Iowa State University Extension

Nutrition Information

Serving Size: 4 wedges or 1 quesadilla
Nutrients Amount
Total Calories 156
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 483 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 11 g
Vitamin D 0 mcg
Calcium 206 mg
Iron 1 mg
Potassium 217 mg
N/A - data is not available
Nutrients Amount
Total Calories 156
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 6 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 11 g
Minerals
Calcium 206 mg
Potassium 217 mg
Sodium 483 mg
Copper 69 mcg
Iron 1 mg
Magnesium 23 mg
Phosphorus 263 mg
Selenium 10 mcg
Zinc 1 mg
Vitamins
Vitamin A 76 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0.3 mcg
Vitamin C 26 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 38 mcg
Folate 85 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 1 mg
Choline 26 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1/4 cups
Grains
1 ounce
Dairy
1/2 cups

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To leave a recipe rating, please use the star rankings at the top of the page.
A very delicious, easy-to-make recipe. We used peppers from our garden.
wonderful
The recipe is so simple and easy to show how to make healthy substitutions with ingredients had on hand such as shredded carrots for the red peppers and switching the garlic powder to basil.
Very good. I even had people coming back to add ingredients that they didn't initially include much of because they didn't think they would like it. I was even surprised by how much I liked them. I used green peppers instead of red because they were cheaper.