Colorful Quesadillas
Use fresh or frozen spinach and red peppers, or try adding your own colorful vegetables in this dish.
- Yield
- 8 servings
- Serving size
- 1 quesadilla
- Rating
- 3.76 of 5 (120 ratings)
Food groups
- Dairy: 3/4 cups
- Grains: 1 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 8 ounces fat-free cream cheese
- 1/4 teaspoon garlic powder
- 8 flour tortillas, 6-inches across
- 1 cup sweet red pepper, chopped
- 1 cup low-fat shredded cheese
- 2 cups fresh spinach leaves (or 9 ounces frozen, thawed, and squeezed dry)
Directions
- Wash hands with soap and water.
- 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 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 to 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 4 wedges.
- Serve warm.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 182.27 |
| Total Fat | 5.9 g |
| Saturated Fat | 2.94 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 14.14 mg |
| Carbohydrates | 20.2 g |
| Dietary Fiber | 1.66 g |
| Total Sugars | 3.63 g |
| Added Sugars included | 1 g |
| Protein | 11.41 g |
| Calcium | 261 mg |
| Potassium | 206 mg |
| Sodium | 538.35 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 25 mg |
| Phosphorus | 297 mg |
| Selenium | 14 mg |
| Zinc | 1 mg |
| Vitamin A | 71 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 26 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 34 mcg |
| Folate | 78 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 26 mg |
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Source
Recipe by: Iowa State University Extension and Outreach
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/colorful-quesadillas. Federal works are public domain in the United States.