Spinach and Sun-Dried Tomato Quesadillas
- 2 tablespoons julienned
or diced sun-dried tomatoes in olive oil, drained
- 1-1/2 cups (moderately packed) chopped fresh spinach
- 1 cup shredded nonfat or reduced-fat mozzarella cheese
- 4 whole-wheat flour tortillas (8-inch rounds)
DIRECTIONS
Place 1 to 2 teaspoons of the oil from the jar of sun-dried
tomatoes in a medium nonstick skillet and place over
medium-high heat. Add the spinach and saute for a minute or
two, just until the spinach is wilted. Remove the skillet
from the heat and stir in the sun-dried tomatoes.
Lay a tortilla on a flat surface and sprinkle the bottom
half only with a quarter of the spinach mixture. Sprinkle
with a quarter of the cheese. Fold the top half of the
tortilla over to enclose the filling. Repeat with the
remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking
spray and preheat over medium heat until a drop of
water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about
1-1/2 minutes, until the bottoms are golden brown. Spray
the tops lightly with the cooking spray and then turn
with a spatula. Cook for an additional 1-1/2 minutes,
until the second side is golden brown.
Transfer the quesadillas to a cutting board and
cut each one into 4 wedges. Serve hot.
Nutritional Information Per Serving (per appetizer):
Calories: 47, Carbohydrate: 7 g, Cholesterol: 1 mg,
Fat: 0.9 mg, Saturated Fat: 0 g, Fiber: 0.9 g,
Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg
Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
