Spinach Quesadillas
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)
- Reduced-fat sour cream, optional
Reviews
This is a delicious, quick and easy meal. This is a recipe that can be changed for individual tastes very easily.
Excellent! Nothing bland about this delicious meal, and I forgot to add the ricotta cheese too!Thank you, everyone loved them!
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.
Delicious
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. . .