Spinach Quesadillas (from Moosewood)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 304.7
- Total Fat: 15.2 g
- Cholesterol: 25.1 mg
- Sodium: 582.6 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 6.3 g
- Protein: 12.9 g
View full nutritional breakdown of Spinach Quesadillas (from Moosewood) calories by ingredient
Number of Servings: 4
Ingredients
-
1 tbs olive oil
2 cups finely chopped onions
1 fresh chile, minced
5 cups chopped fresh spinach, large stems removed, about 10 ounces
pinch of dried oregano
1/4 tsp salt
1/4 tsp black pepper
4 8 or 10 inch whole wheat tortillas
1 cup grated monterey jack cheese
Directions
makes 4 servings.
1) In a large saucepan on medium-high heat, warm the oil and cook the onions and chiles for 4-5 minutes, until softened. Add the spinach, orengano, salt and pepper. Stir until the spinach has wilted, a minute or two. Remove from the heat and drain.
2) Place one of the tortillas in a dry skillet on medium heat (for a crispier quesadilla, lightly oil the skillet). Sprinkle on 1/4 cup of the grated cheese. After about a minute, when the cheese has begun to melt, spread 1/4 of the drained spinach mixture over half of the tortilla. Fold the tortilla over the spinach and cheese to make a half-circle and cook for a minute. Turn the quesadilla over and cook until the cheese is thoroughly melted and the bottom of the tortilla is speckeld brown, about a minute.
3) Remove the quesadilla and slice into wedges. Repeat with the remaining tortillas.
Serve with salsa
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEKE525.
1) In a large saucepan on medium-high heat, warm the oil and cook the onions and chiles for 4-5 minutes, until softened. Add the spinach, orengano, salt and pepper. Stir until the spinach has wilted, a minute or two. Remove from the heat and drain.
2) Place one of the tortillas in a dry skillet on medium heat (for a crispier quesadilla, lightly oil the skillet). Sprinkle on 1/4 cup of the grated cheese. After about a minute, when the cheese has begun to melt, spread 1/4 of the drained spinach mixture over half of the tortilla. Fold the tortilla over the spinach and cheese to make a half-circle and cook for a minute. Turn the quesadilla over and cook until the cheese is thoroughly melted and the bottom of the tortilla is speckeld brown, about a minute.
3) Remove the quesadilla and slice into wedges. Repeat with the remaining tortillas.
Serve with salsa
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEKE525.