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 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)
How to Make It
Preheat oven to 400°.
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.
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.
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
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