Wednesday, December 9, 2009

Spinach and Goat Cheese Quesadillas

A unique version of the quesadilla made with creamy goat cheese.


4 corn tortillas
½ cup corn, fresh, thawed or frozen
1/3 cup chopped red or white onion
3 cups fresh spinach, rinsed well and patted dry
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
1 tablespoon water
1/4 cup goat cheese
ICB spray or olive oil using the olive oil sprayer (if both N/a use 2 teaspoons olive oil)
Chopped avocado, salsa and fat free sour cream (optional, for garnish)


Spray a medium to large sized pan with ICB or an olive oil sprayer or drizzle very lightly with a teaspoon olive oil and put on medium heat. Put in the onions and sauté until lightly browned. Add the corn, chili powder, garlic and cumin and sauté for a few more minutes. Then put in the spinach, sauté for a minute and sprinkle with 1 tablespoon water and heat for another few minutes until the spinach is slightly wilted., Remove spinach/corn from the pan and set side in a dish. Coat a large skillet (or clean/reuse the pan used to make the filling) with ICB, olive oil sprayer or one teaspoon of olive oil and place on high heat. Place the two tortillas in the pan, divide the spinach /corn filling between the two and top each with half of the goat cheese. Place the other two tortillas on top of each. Heat on one side for 5-7 minutes or until lightly browned. Flip over and heat the same amount of time on the second side. Cut into wedges and top with chopped avocado, fat free sour cream and salsa if desired.

Makes four servings
Serving size: ¼ recipe Calories 127 Protein 6 g Carb 17 g Fiber 3 g Sugars 2 g Fat 3.5 g Saturated fat 2 g Sodium 175 mg

Labels: Mexican, appetizer, entrée, vegetarian, lower fat, lower sodium


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