Spinach Pancake Quesadillas Recipe

Spinach Pancake Quesadillas Recipe photo by Taste of Home

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Anna Free of Plymouth, Ohio gives a savory twist to pancakes with this fancy treatment. Leftover pancakes, folded over spinach filling, become a special lunch or side dish for dinner when garnished with sour cream and tomatoes.

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Spinach Pancake Quesadillas Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

Ingredients

1 package (10 ounces) fresh spinach
3 tablespoons water
1 package (3 ounces) cream cheese, softened
1/8 teaspoon ground nutmeg
4 large pancakes
1/4 cup shredded Swiss cheese
1/4 cup shredded part-skim mozzarella cheese
Sour cream and chopped tomato, optional

Directions

In a large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3-4 minutes or until spinach is wilted. Drain well and chop.
Meanwhile, in a large bowl, beat cream cheese and nutmeg until blended. Stir in the spinach. Spread over pancakes; sprinkle with cheeses. Place each on a microwave-safe plate.
Microwave, uncovered, on high for 30-60 seconds or until cheese is melted. Fold in half; top with sour cream and tomato if desired. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 216 calories, 12 g fat (7 g saturated fat), 37 mg cholesterol, 353 mg sodium, 19 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Spinach Pancake Quesadillas in Quick Cooking May/June 2000, p53