Spinach Sun Dried Tomato Quesadillas
Ingredients
The filling
-
4
cloves
garlic, minced
-
5
ounces
baby spinach
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
-
8
ounces
Gruyere cheese
-
2
ounces
Parmigiano-Reggiano
-
½
cup
sun dried tomatoes, rehydrated and chopped
The tortillas
-
4
large
gluten free tortillas
For cooking
-
as needed
olive oil spray
Instructions
- 1. Spray a large skillet with olive oil and heat to medium.
- 2. Add minced garlic and cook for 30 seconds.
- 3. Add spinach and cook until wilted, then transfer to a colander to squeeze out excess liquid.
- 4. In a bowl, mix the spinach with salt, pepper, cheeses, and sun dried tomatoes.
- 5. Spread the mixture evenly on 2 tortillas and top with the remaining 2 tortillas.
- 6. Wipe the skillet, re-spray with olive oil, and heat to medium.
- 7. Cook the quesadillas until golden brown, about 7 minutes per side.
- 8. Allow to cool for 5 minutes, then cut into wedges and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
341
Total fat
22g
Total carbohydrates
11g
Total protein
25g
Sodium
777mg
Cholesterol
72mg
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