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
- 4 tortillas
- salsa (optional)
Preparation:
- 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.
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