Whip 4 oz Neufchatel cheese until light and fluffy. Add 1/2 cup non-fat Greek yogurt and whip further.
Add 1 teaspoon fresh-squeezed lemon juice and 1/2 teaspoon red pepper flakes scallions and garlic. Mix with a spatula.
Add 1 package frozen chopped spinach, thawed and drained, 1 can quartered artichoke hearts, drained, 4 oz chopped shrimp, 1/4 cup shredded part-skim mozzarella, and 1/4 cup low-fat Parmesan. Salt and pepper to taste. Mix.
Lightly coat one side of a tortilla with extra virgin olive oil spray and flip over. Add and spread a portion of the mixture. Place another tortilla on top of the mixture and spray the top. Repeat until the tortillas and mixture are used up.
Coat a fry pan with extra virgin olive oil spray and cook quesadilla on low heat. Cook for 4 to 6 minutes on each side or until lightly browned. Remove from heat, rest 1 minute, then quarter. If storage is necessary, place in a warm oven until ready to serve.
Serve and enjoy!