Colorful Quesadillas


8 small flour tortillas (about 6-inches)

1 large sweet red or green bell pepper, seeded and chopped (about 1 cup)

2 cups fresh spinach leaves or 9 ounces frozen, thawed and squeezed dry

1/4 teaspoon garlic powder

2 cups cheddar cheese, low-fat and shredded

  1. Wash and prepare the vegetables.
  2. Sprinkle about 2 tablespoons red or green pepper on one half of each tortilla. 
  3. Add spinach (1/4 cup if using fresh leaves or 2 tablespoons if using frozen) and garlic powder.
  4. Top each tortilla with 4 tablespoons shredded cheese.
  5. Fold tortillas in half. 
  6. Heat a large skillet over medium heat until hot. Put two folded tortillas in skillet and heat for 1-2 minutes on each side or until golden brown. 
  7. Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder. 
  8. Cut each quesadilla into 4 wedges. Serve warm. 
  • Try whole-wheat or corn tortillas.
  • Try different cheeses for different flavors. For example, try mozzarella for a milder taste, cheddar for a stronger taste, or pepper jack for a hot taste. 
Nutrition Facts: 

Serving size: 1 quesadilla (4 wedges)

Calories: 150

Fruits and Vegetables: 1/4 cup

Fat: 4 g

Fiber: 1 g

Sodium: 390 mg


This material was developed by the UMass Extension Nutrition Education Program.

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