A twist on the traditional quesadilla, enjoy an easy to make lunch or dinner.
Ingredients: Servings 4
3 oz fresh baby spinach (about 4 cups)
4 green onion, chopped
1 tomato, chopped
2 Tbsp lemon juice
1 tsp ground cumin
¼ tsp garlic powder
1 cup grated cheddar cheese or cheese alternative
¼ cup ricotta cheese
In a large non-stick skillet, cook the first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses.
Top half of the tortilla with spinach mixture; fold other half over filling. Place on griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadilla in half; if desired serve with salsa.