Difficulty: Easy - for beginners
Serves: 6 servings
â€¢4 cups fresh baby spinach
â€¢4 green onions, chopped
â€¢1 small tomato, chopped
â€¢2 tablespoons lemon juice
â€¢1 teaspoon ground cumin
â€¢1/4 teaspoon garlic powder
â€¢1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
â€¢1/4 cup reduced-fat ricotta cheese
â€¢6 flour tortillas (6 inches)
â€¢1/4 cup fat-free sour cream
â€¢In a large nonstick skillet, cook the spinach, onions, tomato, lemon juice, cumin and garlic powder over medium heat until spinach is wilted. Remove from the heat; stir in cheeses.
â€¢ Divide spinach mixture evenly among three tortillas. Top with remaining tortillas. Cook in a large skillet coated with cooking spray over low heat for 1-2 minutes on each side or until heated through. Cut each quesadilla into four wedges. Serve with sour cream. Yield: 6 servings.