Spinach Quesadillas

By ezunich

Ingredients

• 4 cups fresh baby spinach
• 4 green onions, chopped
• 1 small tomato, chopped
• 2 Tbsp. lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. garlic powder
• 1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
• 1/4 cup reduced-fat ricotta cheese
• 6 flour tortillas (6 in.)
• 1/4 cup low fat sour cream

Preparation

Step 1

1. In a large nonstick skillet, cook the spinach, onions, tomato, lemon juice, cumin and garlic powder over medium heat until spinach is wilted. Remove from the heat; stir in cheeses.

2. Divide spinach mixture evenly among three tortillas. Top with remaining tortillas. Cook in a large skillet coated with cooking spray over low heat for 1-2 minutes on each side or until heated through. Cut each quesadilla into four wedges. Serve with sour cream.