- Total TimePrep/Total Time: 25 min.
- Makes4 servings
3 ounces fresh baby spinach (about 4 cups)4 green onions, chopped1 small tomato, chopped2 tablespoons lemon juice1 teaspoon ground cumin1/4 teaspoon garlic powder1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend1/4 cup reduced-fat ricotta cheese6 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.