Recipe: Spinach and Feta Quesadillas

SPINACH AND FETA QUESADILLAS

1 (8 oz.) container (tub) fat-free cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (8-inch) flour tortillas
1 (9 oz.) pkg. frozen spinach in a pouch, cooked, squeezed to drain
1 medium bell pepper, finely chopped (1 cup)
5 1/2 oz. (1 cup) crumbled feta cheese

In a small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and feta cheese on half of each tortilla; fold tortillas in half.

Heat large nonstick skillet over medium-high heat until hot. Place 2 folded tortillas in a skillet; cook about 2 minutes on each side or until golden brown.

Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas.

Cut each quesadilla into 4 wedges. Serve warm.

Makes 32 appetizers
Source: Pillsbury Fast and Healthy Cookbook