Shrimp and Artichoke Quesadillas

Upscale football fare:
(serves 8)

3 oz. low fat cream cheese, softened
1/2 cup nonfat plain Greek yogurt
2 cloves of garlic, minced
1 t. fresh lemon juice
1/2 t. red pepper flakes
5 oz. frozen chopped spinach, thawed and squeezed of excess liquid
4 oz. cooked shrimp (peeled, deveined and tails removed), roughly chopped
4&1/2 oz. frozen artichokes , thawed and roughly chopped
1/2 cup shredded part-skim mozzarella cheese
12 6" uncooked flour tortillas*

Heat oven on lowest (warm) setting. To a medium bowl, add cream cheese  and beat with an electric hand mixer on high for 1 min until fluffy. Add yogurt and blend on high until smooth, about 1 min. Reduce mixer speed to medium and mix in garlic, lemon juice and pepper flakes. With a spatula, fold in spinach, shrimp, artichokes and mozzarella. Place one tortilla on a large dry skillet on med.-low. Cook on one side til lightly crisp. Spread mixture on half of tortilla, and fold other half over. Turn over, and cook until crisp. Repeat process. Keep quesadillas warm by placing on a baking sheet. Cut with a pizza cutter.

"This is the day that the Lord hath made. We will rejoice and be GLAD in it"

Go SEAHAWKS!!!!

Love,

MM