Red bell peppers are an excellent source of Vitamin A and Vitamin C! For even more color, use orange and yellow bell peppers too! Serve with a mixed fruit salad and low-fat milk for a healthy lunch!
8 ounces fat-free cream cheese
¼ teaspoon garlic powder
8 small whole wheat tortillas
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 cup shredded low-fat cheese
2 cups fresh spinach leaves
In a small bowl, mix the cream cheese and garlic powder. Spread about 2 tablespoons of the cream cheese mixture onto each tortilla. Sprinkle approximately 2 tablespoons green and red bell pepper on one half of each tortilla. Add ¼ cup of fresh spinach and fold tortillas in half. Heat a large skillet over medium heat until hot. Put 2 folded tortillas on the skillet and heat for 1-2 minutes on each side, or until golden brown. Remove quesadillas from the skillet. Place on a platter and cover them with foil to keep warm while cooking the remainder. Cut each quesadilla into 4 wedges. Serve warm.
Serving Size: 4 wedges (one quesadilla)
Makes: 8 servings