Spinach and Feta Quesadillas
light meals
POINTS® Value: 4
Servings: 4
Preparation Time: 18 min
Cooking Time: 13 min
Level of Difficulty: Easy
The countdown to Super Bowl has begun. Check back all week for fabulous
Mexican-inspired snacks, like these quesadillas, to enjoy during the
game.
Ingredients
2 sprays cooking spray
1 medium shallot(s), minced
1 medium garlic clove(s), minced
10 oz chopped frozen spinach, thawed and squeezed dry
1/4 cup feta cheese, crumbled
1/2 cup grated Parmesan cheese, such as Parmigiano Reggiano
2 Tbsp fat-free creamer, such as half-and-half
1/4 cup canned cannellini beans, drained, rinsed and mashed
1/4 tsp black pepper
1 tsp fresh lemon juice
4 medium flour tortilla(s), 6-inch
1 sprays cooking spray
1 medium lemon(s), quartered
Instructions
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.
Add feta and Parmesan cheeses, creamer, beans, pepper and lemon juice to
skillet; stir until well-combined.
Spread 1/2 cup of spinach mixture on half of each tortilla; fold
tortillas in half to enclose filling.
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.
Cut each tortilla in half to form quarters. Serve with lemon wedges.
Yields 2 quarters per serving.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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