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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My family gave these cheesy quesadillas oohs and aahs. Give the spinach a quick wilt so it's still a little crisp when it's time to eat. 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 |
Directions:
1. Place the first six ingredients in a large nonstick skillet; cook and stir over medium heat just until spinach is wilted. Remove from heat; stir in cheeses.
2. 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 1-2 minutes on each side or until golden brown. Cut each quesadilla in half. Serve with sour cream. Yield: 4 servings.
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