Recipe of the Week: Spinach Quesadillas

Recipe of the Week: Spinach Quesadillas

Think of the first things you ever learned how to cook- and we don't mean just tossing into the microwave...

Top on many people's lists are grilled cheese and quesadillas. Though we can all appreciate the simplicity of butter, tortillas, and a heaping pile of shredded cheese, it'd be a shame to overlook all the delicious upgrades that can be made.

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Servings: 4 (a serving is 3 wedges)


What you'll need...

  • 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)


  • In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.
  • Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.


One Serving Equals: 281 calories, 12g fat, 585mg sodium, 30g carbs, 3g sugar, 4g fiber, and 14g protein

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