Spinach and Corn Quesadillas

Oxmoor House
Cooking the quesadillas together on a baking sheet is much quicker than cooking them separately in a skillet. Adults and more adventuresome young diners can jazz up their quesadillas with jalapeño peppers, chopped green onions, or cilantro.
4 servings (serving size: 4 wedges and 2 tablespoons salsa)


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Cooking spray
4 cups torn baby spinach
1 cup frozen whole-kernel corn, thawed and drained
4 (8-inch) whole-wheat flour tortillas
1 cup (4 ounces) reduced-fat shredded cheddar cheese
1/2 cup fresh salsa
1/4 cup reduced-fat sour cream (optional)


1. Preheat oven to 400°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach and corn; sauté 1 to 2 minutes or just until spinach wilts. Remove from heat.

3. Coat 1 side of tortillas with cooking spray. Place tortillas, coated sides down, on a large baking sheet; top evenly with spinach mixture and cheese. Fold tortillas in half over filling, pressing firmly.

4. Bake at 400° for 10 minutes or until tortillas are crisp and cheese melts. Cut each quesadilla into 4 wedges. Serve with salsa and sour cream, if desired.


Young Chefs can:

Tear spinach leaves

Measure and sprinkle cheese


Older Chefs can:

Spray tortillas with cooking spray

Help spoon spinach mixture onto tortillas

Created date

August 2011

Nutritional Information

Calories 288
Caloriesfromfat 0.0 %
Fat 9.7 g
Satfat 3.6 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 12.9 g
Carbohydrate 35.7 g
Fiber 4.1 g
Cholesterol 20 mg
Iron 2 mg
Sodium 515 mg
Calcium 419 mg