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Spinach Quesadillas Recipe
Spinach Quesadillas Recipe photo by Taste of Home

Spinach Quesadillas Recipe

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My family gave these cheesy quesadillas oohs and aahs. Give the spinach a quick wilt so it's still a little crisp when it's time to eat. —Pam Kaiser, Mansfield, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 cups fresh baby spinach
  • 4 green onions, chopped
  • 1 small tomato, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1/4 cup reduced-fat ricotta cheese
  • 6 flour tortillas (6 inches)
  • 1/4 cup fat-free sour cream

Nutritional Facts

3 wedges with 1 tablespoon sour cream equals 267 calories, 12 g fat (4 g saturated fat), 27 mg cholesterol, 634 mg sodium, 28 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 vegetable.

Directions

  1. Place the first six ingredients in a large nonstick skillet; cook and stir over medium heat just until spinach is wilted. Remove from heat; stir in cheeses.
  2. Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray. Cook over medium heat 1-2 minutes on each side or until golden brown. Cut each quesadilla in half. Serve with sour cream. Yield: 4 servings.
Originally published as Spinach Quesadillas in Healthy Cooking June/July 2009, p41

Nutritional Facts

3 wedges with 1 tablespoon sour cream equals 267 calories, 12 g fat (4 g saturated fat), 27 mg cholesterol, 634 mg sodium, 28 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 vegetable.

Reviews for Spinach Quesadillas

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 18, 2014

Very good. I used cream cheese because I didn't have any ricotta, and it was great. Will definitely try adding black beans and maybe some chicken next time.

MY REVIEW
Reviewed Feb. 24, 2014 Edited Feb. 25, 2014

These are good! After making a few times I started to skip the skillet step - now, I mix the tomato, green onion, garlic powder, lemon juice, cumin and riccota together in a bowl. Spread on a tortilla, top with shredded cheese and julienned baby spinach, fold over, and cook on a griddle. I find the tortillas stay crisper when I didn't pre-wilt the spinach. I also add leftover rotisserie chicken when I want a heartier meal.

MY REVIEW
Reviewed Jan. 11, 2014 Edited Jan. 13, 2014

So so good!! And very low calorie!! I only ate 1/3 of the serving and was full. We added black beans and corn. Mmmm. . .

MY REVIEW
Reviewed Nov. 26, 2013

These were terrific! I added bacon, so the quesadillas were cooked in the bacon fat on the griddle. You definitely need to drain the spinach prior to mixing with the cheese.

MY REVIEW
Reviewed May. 10, 2012

This was excellent! As kellyann7750 said, the quesadillas don't stay crisp for long, but it sure doesn't take long to eat them -- ooey, gooey goodness. I took her suggestion and mixed the garlic powder and cumin with the lemon juice before adding it to the pan. Just wonderful!

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