Add the minced garlic and cook for 1-2 minutes more.
Add the spinach/greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.
Place the cream cheese, tomato, and shredded cheese in a separate bowl. Add in the spinach/onion mixture.
Stir to combine. Spread two to four tablespoons of the mixture on half of each tortilla. Fold the tortilla in half.
Heat the tortilla in a lightly greased pan, flipping once. Your quesadillas are done when they are a lovely shade of golden brown on both sides and the cheese is melted.