Spinach and Corn Quesadilla
Makes 8 servings, 1 wedge each
Prep Time: 5 minutes
Total Time: 20 minutes
Ease of Preparation: Easy
2 tsp. canola oil
1/4 cup thinly sliced onion
1 jalapeño pepper, seeded and chopped
1 bunch spinach, stemmed, with leaves cut in 1” ribbons
1/2 cup white corn kernels, fresh or frozen
Two 10” whole-wheat tortillas
1 cup (3 oz.) shredded Jack cheese, divided
1. In large, non-stick skillet, heat oil on medium-high heat. Add onion and jalapeño and sauté until onion is translucent. Add spinach, stirring until it wilts. Add corn and cook, stirring, until corn is warmed through, about 3 minutes. Transfer mixture to bowl. Wipe out pan.
2. Coat one tortilla with cooking spray. Place it, sprayed/brushed side down, on plate. Sprinkle half the cheese over tortilla. Spread spinach mixture over cheese, leaving a half-inch border around edge. Top with remaining cheese. Spray second tortilla and place it, coated side up, to cover filling.
3. Return skillet to heat. When hot, slide quesadilla into skillet. Cook until bottom tortilla is crisp and lightly browned, about 2 minutes. Turn quesadilla and cook second side until crisp. On plate, cut quesadilla into 8 wedges. Serve immediately, accompanied by your favorite salsa.
Nutritional Notes: per serving: calories 90; fat 5g (sat 2g); carbohydrate 5g; sodium 126mg; protein 5g; fiber 2g