Colorful Quesadillas

Step by Step Photo 

• 8-ounce package fat-free cream cheese, softened
• 1/4 teaspoon garlic powder
• 8, 8-inch whole wheat tortillas
• 1 cup red or green bell pepper, diced
• 1/2 cup red onion, diced
• 1 cup shredded low-fat cheese
• 2 cups fresh spinach leaves or 9 ounces frozen spinach, thawed and squeezed dry

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Rinse spinach and pat dry. Gently scrub the bell pepper under running water.
3. Dice 1 cup bell pepper, 1/2 cup onion, and chop 2 cups of spinach.
4. In a small bowl, mix 8 ounces of cream cheese with 1/4 teaspoon of garlic powder.
5. Spread about 2 tablespoons of the cream cheese mixture on each tortilla using a butter knife.
6. Sprinkle about 2 tablespoons bell pepper, 1 tablespoon of onion, 2 tablespoons cheese and 1/4 spinach on one half of each tortilla.
7. Fold tortilla in half.
8. Heat a large skillet over medium heat until hot.
9. Put 2 folded tortillas in skillet and heat for 1-2 minutes, flip and heat another 1-2 minutes or until golden brown.
10. Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder of the quesadillas.
11. Turn off the stovetop when done cooking.
12. On a cutting board, use a knife or pizza cutter to cut each quesadilla into 3 or 4 wedges. Serve warm.
13. Refrigerate leftovers within 2 hours. Eat within 3-4 days.