Spinach Pancake Quesadillas Recipe

Spinach Pancake Quesadillas Recipe
Spinach Pancake Quesadillas Recipe photo by Taste of Home
Publisher Photo

Spinach Pancake Quesadillas Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1 each: 216 calories, 12g fat (7g saturated fat), 37mg cholesterol, 353mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Spinach Pancake Quesadillas in Quick Cooking May/June 2000, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach Pancake Quesadillas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review