Spinach Whole Wheat Quesadillas
Quick and easy to make. The spinach and cheddar cheese made a delicious filling for the quesadillas. A quick, tasty and nutrition packed breakfast, lunch or dinner.
Yield
2 servingsPrep
8 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
flour tortillas, whole wheat
10 inch |
*
|
|
| 3 | cups |
spinach
fresh |
|
| ⅔ | cup |
cheddar cheese, reduced-fat
shredded |
* |
| 1 |
scallions, spring or green onions
chopped |
*
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas, whole wheat
10 inch |
*
|
| 7.1E+2 | ml |
spinach
fresh |
|
| 158 | ml |
cheddar cheese, reduced-fat
shredded |
* |
| 1 | each |
scallions, spring or green onions
chopped |
*
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
chili powder
|
|
Directions
Heat a large non-stick skillet over medium-high heat.
Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla.
Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes.
To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top.
Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more.
Slide onto a cutting board, and cut into 8 wedges to serve.
