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Spinach Quesadillas

 Spinach Quesadillas
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
4 ServingsPrep/Total Time: 25 min.

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

Directions

  • 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.
  • 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.
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,

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Spinach Quesadillas (continued)

Nutritional Facts: 15 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 vegetable.