Baby Spinach Quesadillas by Patsy Catsos for VSL#3



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


  1. 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.
  2. 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.
  3. 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#3Patsy Catsos.