Food and Nutrition


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Colorful Quesadillas

This healthy recipe comes from NDSU Extension Service.


  • 8-oz. cream cheese, fat-free
  • 1/4 tsp. garlic powder
  • 8 small flour tortillas
  • 2 c. fresh spinach leaves or 9-oz., frozen, thawed and squeezed dry in colander
  • 1 c. chopped green or sweet red pepper
  • 1 c. shredded Mexican-style cheese (or cheese of choice)


In a small bowl, combine the cream cheese and garlic powder. Spread 2 tablespoons of the cheese mixture on each tortilla. Sprinkle 2 tablespoons red or green 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 two folded tortillas in skillet and heat for one to two 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 and serve warm.

Makes 8 servings.

Per Serving: about 180 calories, 4 grams (g) of fat, 20 g carbohydrate, and 1 g fiber.

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