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Spinach and Feta Quesadillas

Chef judi | Restaurant

Quesadillas, skillet-toasted sandwiches, are so versatile you'll find no end to the combinations you'll want to try. Start with fat-free tortillas and make sure your filling has a creamy — not wet —...  (more)

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 18 min
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Heart Smart
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 4 med. Fat-free flour tortilla
      1 med. minced Shallot
      1 med. minced clove of Garlic
      10 oz. chop and thawed Frozen spinach
      2 tblsp Fat-free half and half
      1/4 tsp. Black pepper
      1 1/4 cup crumbled Feta cheese
      1 tsp. fresh Lemon juice
      1/2 cup grated Parmesan cheese
      1 1/4 cup rinsed Canned Cannellini Beans

    Directions

    1. 1) Heat a 10-inch skillet coated with cooking spray 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, half-and-half, beans, pepper and lemon juice. Mix well.

      3) Spread 1/2 cup spinach mixture on half of each tortilla. Fold tortillas in half to enclose filling.

      4) Re-spray skillet with cooking spray. Arrange 2 folded tortillas in skillet. Brown over medium heat, 2 to 3 minutes per side. Remove and repeat with remaining tortillas.

      5) Cut each folded tortilla in half to form quarters. Serve with lemon wedges. Yields 2 quarters per serving.

      Weight Watchers Point Value 4 per serving.

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