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Spinach and Feta Quesadillas
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Yield: 4 servings
Source: WW Online Recipe of the Day
Comments from a PA Kichen: This is probably the only WW recipe I've ever made and
actually liked! I made two servings instead of four but used only two (larger) tortillas. So, in other words, I doubled the filling
per quesadilla (which upped the points to around 7/serving); woulda been skimpy filling in my 8 inch tortillas otherwise. I used reduced fat feta in this.
INGREDIENTS:
2 sprays cooking spray
1 medium shallot minced
1 medium garlic clove, minced
10 oz. chopped frozen spinch, thawed and squeezed dry
1/4 c. feta cheese, crumbled
1/2 c. graded parmesan cheese
2 T. fat free creamer, such as half and half
1/4 c. canned cannelini beans, drained, rinsed, and mashed
1/4 tsp. black papper
1 tsp. fresh lemon juice
4 medium (6 inch) flour tortillas
1 spray cooking spray
1 medium lemon, quartered
INSTRUCTIONS:
- Coat a 10 inch skillet coated with cooking spray and heat over medium
high heat. Add shallot and garlic and saute 1 minute; stir in
spinach. Cook until spinach is hot and liquid evaporates, about 3
minutes.
- Add feta and parmesan cheeses, creamer, beans, pepper, and
lemon juice to skillet; stir until well combined.
- Spread 1/2 cup of spinach mixture on half of each tortilla. Fold tortillas in half to
enclose filling.
- 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. Cut each tortilla in half to form quarters. Serve with
lemon wedges.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
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