Spinach Quesadillas
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. —Pam Kaiser, Mansfield, Missouri
Ingredients
-
3 ounces fresh baby spinach (about 4 cups)
-
4 green onions, chopped
-
1 small tomato, chopped
-
2 tablespoons lemon juice
-
1 teaspoon ground cumin
-
1/4 teaspoon garlic powder
-
1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
-
1/4 cup reduced-fat ricotta cheese
-
6 flour tortillas (6 inches), warmed
-
Reduced-fat sour cream, optional
Directions
-
1.
In a large nonstick skillet, cook and stir first 6 ingredients 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 until golden brown, 1-2 minutes per side. Cut quesadillas in half. If desired, serve with sour cream.
Nutrition Facts
3 wedges: 281 calories, 12g fat (6g saturated fat), 24mg cholesterol, 585mg sodium, 30g carbohydrate (3g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat.
© 2024 RDA Enthusiast Brands, LLC