03/25/2026
Another go-to recipe in our cooking demonstrations is this colorful quesadilla. It combines most of your food groups while getting in some sneaky greens to get in extra Vitamin K, Vitamin A, Vitamin C, folate, iron and fiber!
Save this recipe for your next meal prepping day 🌮
INGREDIENTS
- 4 ounces Neufchatel cream cheese (1/3 less fat), softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon chili powder
- 1 (8 ounce) can chicken, drained and shredded
- 8 (8 inch) whole wheat tortillas
- 1 cup chopped yellow onion
- 1 cup chopped red or green bell peppers
- 1 (9 ounce) box chopped frozen spinach, thawed, cooked, and remove extra water
- 1/2 cup reduced-fat shredded Mexican blend or cheddar cheese
- Cooking spray
DIRECTIONS
1. In a small mixing bowl, mix cream cheese with 1/8 teaspoon of the following: garlic powder, cumin, onion powder and black pepper. Add a dash of chili powder. Set aside.
2. In another small mixing bowl, season chicken with 1/8 teaspoon of the following: garlic powder, cumin, onion powder, black pepper. Add a dash of chili powder. Set aside.
3. On the tortilla, spread 1 tablespoon of cream cheese mixture. Sprinkle 2 tablespoons of seasoned chicken, 2 tablespoons of onion, 2 tablespoons of bell pepper, 2 tablespoons of spinach and 1 tablespoon of shredded cheese.
4. Fold tortillas in half. Set aside. Be careful not to overstuff tortilla or it will fall apart in the skillet.
5. Lightly coat large skillet in grill pan with cooking spray and heat over medium heat. Place 2 folded quesadillas on large skillet. Cook for about 2 minutes on each side, or until golden brown.
6.Remove quesadillas from skillet and place on plate to let cool. Cut quesadillas into 4 wedges using knife or pizza cutter. Serve warm with salsa on the side.
