Spinach and Feta Quesadillas

By jodidiane6

Yields 2 quarters per serving.
Points - 6

Ingredients

• 2 spray(s) cooking spray
• 1 medium shallot(s), minced
• 1 clove(s) garlic clove(s), minced (medium)
• 10 oz chopped frozen spinach, thawed and squeezed dry
• 1/4 cup(s) feta cheese, crumbled
• 1/2 cup(s) grated Parmesan cheese, such as Parmigiano Reggiano
• 2 Tbsp fat-free creamer, such as half-and-half
• 1/4 cup(s) canned cannellini beans, drained, rinsed and mashed
• 1/4 tsp black pepper
• 1 tsp fresh lemon juice
• 4 medium flour tortilla(s)
• 1 spray(s) cooking spray
• 1 medium lemon(s), quartered

Preparation

Step 1

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.