- 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)
- Reduced-fat sour cream, optional
- In a large nonstick skillet, cook and stir first six ingredients 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 until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream. Yield: 4 servings.
Reviews forSpinach Quesadillas
"This was easy to make but I thought it was bland. Nothing special about it."
"Good meatless quesadilla. I may add some jalapenos next time for a bit more heat."
"I couldn't get enough, very tasty!"
"Compared to other quesadillas , this recipe falls flat."
"Tasty and easy to fix, though a little bland. May make it again. Remember to use FRESH spinach, not frozen."
"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."
"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. . ."
"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."
"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!"