6

Spinach and Feta Quesadillas

Total Time
31 min
Prep
18 min
Cook
13 min
Serves
4
Difficulty
Easy
The countdown to Super Bowl has begun. Check back all week for fabulous Mexican-inspired snacks, like these quesadillas, to enjoy during the game.
Ingredients

cooking spray

2 spray(s)

uncooked shallot(s)

1 medium, minced

garlic clove(s)

1 medium clove(s), minced

chopped frozen spinach

10 oz, thawed and squeezed dry

feta cheese

¼ cup(s), crumbled

grated Parmesan cheese

½ cup(s), such as Parmigiano Reggiano

fat free creamer

2 Tbsp, such as half-and-half

canned cannellini beans

¼ cup(s), drained, rinsed and mashed

black pepper

¼ tsp

fresh lemon juice

1 tsp

flour tortilla(s)

4 medium

cooking spray

1 spray(s)

lemon(s)

1 medium, quartered

Instructions

  1. Coat a 10-inch skillet coated with cooking spray and heat 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, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.
  3. Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
  4. Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.
  5. Cut each tortilla in half to form quarters. Serve with lemon wedges. Yields 2 quarters per serving.

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