Spinach Pancake Quesadillas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Anna Free of Plymouth, Ohio gives a savory twist to pancakes with this fancy treatment. Leftover pancakes, folded over spinach filling, become a special lunch or side dish for dinner when garnished with sour cream and tomatoes. Ingredients:
1 package (10 ounces) fresh spinach |
3 tablespoons water |
1 package (3 ounces) cream cheese, softened |
1/8 teaspoon ground nutmeg |
4 large pancakes |
1/4 cup shredded swiss cheese |
1/4 cup shredded part-skim mozzarella cheese |
sour cream and chopped tomato, optional |
Directions:
1. In a large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3-4 minutes or until spinach is wilted. Drain well and chop.
2. Meanwhile, in a large bowl, beat cream cheese and nutmeg until blended. Stir in the spinach. Spread over pancakes; sprinkle with cheeses. Place each on a microwave-safe plate.
3. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted. Fold in half; top with sour cream and tomato if desired. Yield: 4 servings.
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