Spinach and feta quesadillas
7
Points®
Total time: 31 min • Prep: 18 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Quesadillas are so versatile you'll find endless combinations to try. Start with fat-free tortillas and make sure your filling has a creamy—not wet—texture.
Ingredients
Cooking spray
2 spray(s)
Shallots
1 medium
Garlic
1 clove(s), large
Chopped frozen spinach
10 oz
Feta cheese
¼ cup(s)
Grated Parmesan cheese
½ cup(s)
Fat free creamer
2 tbsp(s)
Canned cannellini beans
¼ cup(s)
Black pepper
1 tsp(s)
Fresh lemon juice
1 tsp(s)
Flour tortilla
4 medium
Cooking spray
1 spray(s)
Lemon
1 medium
Instructions
1
Heat a 10-inch skillet coated with cooking spray over medium-high heat. Add shallot and garlic and sauté 1 minute. Stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes. Remove from heat.
2
Add feta and Parmesan cheeses, half-and-half, beans, pepper and lemon juice. Mix well.
3
Spread 1/2 cup spinach mixture on half of each tortilla. Fold tortillas in half to enclose filling.
4
Recoat skillet with cooking spray. Arrange 2 folded tortillas in skillet. Brown over medium heat, about 2 to 3 minutes per side. Remove and repeat with remaining tortillas.
5
Cut each folded tortilla in half to form quarters. Serve with lemon wedges.
6
Yields 2 quarters per serving.
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