Spinach Quesadillas

• Vegetarian

• Produce

  • 3 oz Baby spinach, fresh
  • 1/4 tsp Garlic powder
  • 4 Green onions
  • 1 Tomato, small

• Condiments

  • 2 tbsp Lemon juice

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Flour tortillas (6 inches

• Dairy

  • 1 cup Monterey jack cheese or mexican cheese blend, reduced-fat
  • 1/4 cup Ricotta cheese, reduced fat
  • 1 Sour cream, reduced fat

Found on tasteofhome.com

Description

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

Directions

• Directions 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. Health Tip: Use whole wheat tortillas and get almost twice the fiber per serving. Originally published as Spinach Quesadillas in Healthy Cooking June/July 2009, p41 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition