Recipe of the Week

Spinach Quesadillas

Yields: 4 servings

Total Time: 25 mins

Cheesy quesadillas that will have oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch.

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), warmed

• Reduced-fat sour cream, optional

  
  

Instructions

• In a large nonstick skillet, cook and stir first 6 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.

  
  

Nutrition

3 wedges: 281 calories, 12g fat (6g saturated fat), 24mg cholesterol, 585mg sodium, 30g carbohydrate (3g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat.