Cheesy quesadillas with spinach.
Servings:
4
Prep Time:
Cook Time:
Total Time:
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 Monterey Jack cheese or Mexican cheese blend
1/4 cup ricotta cheese
6 flour tortillas (6 inches)
Sour cream
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.
