Queso Fresco & Spinach Quesadilla | Cook for Your Life

Queso Fresco & Spinach Quesadilla

4.3
Rated 4.3 out of 5
4.3 out of 5 stars (based on 4 reviews)
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

These veg-forward quesadillas make for an easy grab-and-go option when time is short. Crisping the tortillas in the pan with oil gives the quesadillas a satisfying crunch. The sun-dried tomatoes add a pop of fresh...

Ingredients

  • 2 sun-dried tomatoes
  • 1 large garlic clove, smashed and left whole
  • 1 1⁄2 cups spinach, washed well
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon canola oil or grapeseed oil, divided
  • 4 (6-inch) corn tortillas
  • 4 tablespoons low-fat queso fresco, divided
  • Salt, to taste
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Nutrition Facts

Calories

225 cals

Fat

12 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

25 g

Sugar

2 g

Fiber

4 g

Protein

7 g

Sodium

226 mg

*per serving

Directions

  1. In a medium bowl, cover sun-dried tomatoes with boiling water and let sit for 15 minutes. Drain and then roughly chop. Set aside.
  2. Heat the olive oil in a skillet over medium-high heat. Add garlic and cook for 3 minutes or until it turns golden. Remove garlic and discard. Add spinach with a pinch of salt and cook for 2 minutes or until softened. Remove from pan and let any excess liquid drain. 
  3. Wipe the pan clean and add half the canola oil. Add the tortilla and move around the bottom of the pan to make sure the tortilla is coated in oil. Layer half of the spinach onto the tortilla and scatter half the sun-dried tomatoes and half of the queso fresco. Top with another tortilla. When the bottom is browned, flip and continue to cook for about 3 minutes on the other side. Repeat for the second quesadilla. Serve. 

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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