Spinach Quesadillas

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Difficulty: Easy - for beginners
Serves: 6 servings

Preparation time:
Cooking time:

Ingredients

•4 cups fresh baby spinach
•4 green onions, chopped
•1 small tomato, chopped
•2 tablespoons lemon juice
•1 teaspoon ground cumin
•1/4 teaspoon garlic powder
•1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
•1/4 cup reduced-fat ricotta cheese
•6 flour tortillas (6 inches)
•1/4 cup fat-free sour cream

Method

•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.
• 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.

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