Ingredients
2 tsp olive oil
4 6-inch corn tortillas
1 cup mozzarella cheese, part-skim, shredded
1 cup baby spinach leaves
1/2 cup roasted red peppers, chopped
Directions
- Drizzle canola oil in a cold skillet or on the surface of an electric griddle. Turn the heat on to a medium high setting. Place the corn tortillas on the griddle, Sprinkle first with grated cheese, then with spinach leaves and chopped roasted red peppers.
- When the cheese has melted and spinach leaves are wilted, fold each quesadilla in half. Remove them to a cutting board and cut in wedges.
- Serve warm.
Servings: 8
Nutrition Facts
Nutrition (per serving): 84 calories, 4.3g total fat, 79.1mg sodium, 7.1g carbohydrates, <1g fiber, 4.6g protein.
Recipe provided by registered dietician, author, and advocate of VSL#3, Patsy Catsos.
