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Spinach and Corn Quesadillas

Yield 4 servings (serving size: 4 wedges and 2 tablespoons salsa)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  5.  

  6. Young Chefs can:

  7. Tear spinach leaves

  8. Measure and sprinkle cheese

  9.  

  10. Older Chefs can:

  11. Spray tortillas with cooking spray

  12. Help spoon spinach mixture onto tortillas