8 ounces fat-free cream cheese

1/4 teaspoon garlic powder8 flour tortillas (small)

1 cup red sweet pepper (chopped)

1 cup low-fat shredded cheese (mild cheddar or Mexican)

2 cups fresh spinach leaves (you can substitute 9 ounces frozen spinach, thawed and squeezed dry)


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 sweet pepper and 2 tablespoons cheese on half of each tortilla.4. Add spinach (1/4 cup per tortilla 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 until golden brown on both sides (about 1-2 minutes per side).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.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

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