Name: Spinach Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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 reduced-fat Monterey Jack cheese or Mexican cheese blend; 1/4 cup reduced-fat ricotta cheese; 6 flour tortillas (6 inches); Reduced-fat sour cream, optional

My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. &mdash;Pam Kaiser, Mansfield, Missouri

Spinach Quesadillas

baby spinach (about 4 cups)

green onions, chopped

tomato,

lemon juice

cumin

garlic powder

Monterey Jack cheese or Mexican cheese blend

ricotta cheese

flour tortillas (6 inches)

Reduced-fat sour cream, optional

14g protein. <B><b>Diabetic Exchanges</b>: </B> 2 starch

Good meatless quesadilla.  I may add some jalapenos next time for a bit more heat.

This was excellent!  As kellyann7750 said, the quesadillas don't stay crisp for long, but it sure doesn't take long to eat them -- ooey, gooey goodness.  I took her suggestion and mixed the garlic powder and cumin with the lemon juice before adding it to the pan.  Just wonderful!

Excellent recipe.  I added pre-cooked grilled chicken and some garlic to make a complete (non-vegetarian) meal.

So so good!! And very low calorie!! I only ate 1/3 of the serving and was full. We added black beans and corn.  Mmmm. . .

Very good. I used cream cheese because I didn't have any ricotta, and it was great. Will definitely try adding black beans and maybe some chicken next time.

These were terrific!  I added bacon, so the quesadillas were cooked in the bacon fat on the griddle.  You definitely need to drain the spinach prior to mixing with the cheese.

This was very good but I substituted cottage cheese for the ricotta because I don't care for it.  Next time I think I'll use a little less cumin, it was a little overpowering.  These go great with my homemade refried beans.

I like the idea of this recipe so I'm not giving up on it.  I drained the spinach and chopped it up but it was all still so gooey that the quesadilla didn't stay crisp for long.  Also, the cumin didn't get mixed in well so some bites had a lot and some had none.  Next time, I'm going to saute the spinach separately and squeeze it between some paper towels to really get it dry.  Also, I plan on mixing the lemon juice and spices together and let it marinate over the tomatoes while I saute and squeeze the spinach.  I'm hoping that helps.  Oh - and a tiny pinch of salt, too.

Super tasty! I couldn't find any good-looking tomatoes so I used canned diced ones, drained, and I also used lime juice instead of lemon. Served with a spicy black bean soup. Yum!

Tasty and easy to fix, though a little bland.  May make it again.  Remember to use FRESH spinach, not frozen.

Compared to other quesadillas , this recipe falls flat.

Quesadillas are one of my favorites. All of my grandchildren (there are 21, but one is just a baby) love quesadillas. Been introducing some of them to spinach recently and this is a great way for them to enjoy it.

It was delicious!  I will add chicken or seafood next time though.

My husband and I added black beans to add some extra protein for a nice vegetarian meal!

This was easy to make but I thought it was bland.  Nothing special about it.

Spinach Quesadillas

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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