Spinach and Corn Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking the quesadillas together on a baking sheet is much quicker than cooking them separately in a skillet. Adults and more adventuresome young diners can jazz up their quesadillas with jalapeño peppers, chopped green onions, or cilantro. Ingredients:
cooking spray |
4 cups torn baby spinach |
1 cup frozen whole-kernel corn, thawed and drained |
4 (8-inch) whole-wheat flour tortillas |
1 cup (4 ounces) reduced-fat shredded cheddar cheese |
1/2 cup fresh salsa |
1/4 cup reduced-fat sour cream (optional) |
Directions:
1. Preheat oven to 400°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach and corn; sauté 1 to 2 minutes or just until spinach wilts. Remove from heat.
3. Coat 1 side of tortillas with cooking spray. Place tortillas, coated sides down, on a large baking sheet; top evenly with spinach mixture and cheese. Fold tortillas in half over filling, pressing firmly.
4. Bake at 400° for 10 minutes or until tortillas are crisp and cheese melts. Cut each quesadilla into 4 wedges. Serve with salsa and sour cream, if desired.
5. Young Chefs can:
6. Tear spinach leaves
7. Measure and sprinkle cheese
8. Older Chefs can:
9. Spray tortillas with cooking spray
10. Help spoon spinach mixture onto tortillas
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