Crab and spinach quesadillas
1 medium, thinly sliced
2 cup(s), baby leaves variety or arugula leaves
6 oz, drained
4 medium, about 12" each
Reduced-fat shredded Monterey Jack cheese
8 oz, (about 1 cup)
- Preheat the oven to 500°F. Spray a large nonstick baking sheet with nonstick spray.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, and cook, stirring occasionally, until golden, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Remove from the heat and stir in the crabmeat.
- Place the tortillas on a work surface. Top one-half of each tortilla with 2 tablespoons of the cheese, one-fourth of the crabmeat mixture, then 2 tablespoons more of the cheese. Fold the top halves of the tortillas over the filling to form semi circles, lightly pressing the edges to seal, making 4 quesadillas.
- Place the quesadillas on the baking sheet; spray the tops of the quesadillas lightly with nonstick spray and bake until lightly browned and the cheese melts, about 3 minutes on each side. Yields 1 quesadilla per serving.