Lunche for 4

Spinach Quesadillas

Name: Spinach Quesadillas
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 oz fresh baby spinach; 4 green onions; 1 small tomato; 2 tbsp lemon juice; 1 tsp ground cumin; 1/4 tsp garlic powder; 1 cup shredded reduced-fat monterey jack cheese or mexican cheese blend; 1/4 cup reduced-fat ricotta cheese; 6 flour tortillas; reduced-fat sour cream (optional)

Spinach, tomato, and cheese fill flour tortillas, which cook in a skillet until crisp and melted.

$1.41per serving $

25 minstart to table

4servings

Mexican Vegetarian Kid-friendly Budget Lunches Back to school

Ingredients

3 oz fresh baby spinach
4 green onions
1 small tomato
2 tbsp lemon juice
1 tsp ground cumin
1/4 tsp garlic powder
1 cup shredded reduced-fat monterey jack cheese or mexican cheese blend
1/4 cup reduced-fat ricotta cheese
6 flour tortillas
reduced-fat sour cream (optional)

Steps

Chop the green onions and tomato, and roughly tear the spinach.
Cook the spinach and green onions in a lightly oiled large skillet over medium heat for 3 minutes.
Stir in the tomato, lemon juice, cumin, garlic powder, ricotta, and half the shredded cheese.
Divide the filling among three tortillas, top with the remaining tortillas, and press gently.
Cook the quesadillas in the skillet over medium heat for 2 to 3 minutes per side, until crisp and the cheese melts.