Spinach and feta quesadillas
6
Points®
Total time: 31 min • Prep: 18 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
When Greek inspiration blends with Mexican flare, the result is simply delicious. These spinach and feta quesadillas are filling enough to be a meal or a party app. Great for the big game day, you can throw together several batches to fill a platter in under an hour. The bright filling is heartier than most thanks to the additional of beans. Simple served with some lime wedges, these tasty triangles are hard to resist. Add a dish or marinara or salsa for easy dipping and added flavor. Complete a dinner or lunch plate with some steamed rice tossed with some lemon juice and parsley.
Ingredients
Cooking spray
2 spray(s)
Shallot
1 medium, minced
Garlic
1 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
4 tortilla(s), medium
Cooking spray
1 spray(s)
Lemon
1 item(s), large, 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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