Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A sparing amount of cooking spray is key to perfectly crisp quesadillas--too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).

Adam Hickman
Recipe by Cooking Light May 2014

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Credit: Andrew Purcell; Styling: Alistair Turnbull

Recipe Summary test

hands-on:
21 mins
total:
21 mins
Yield:
Serves 6 (serving size: 4 quesadilla wedges, 1 lime wedge, and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).

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  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.

  • Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.

  • Cut each quesadilla into 6 wedges. Serve with sour cream and lime.

Nutrition Facts

300 calories; fat 10.4g; saturated fat 4.9g; mono fat 3.3g; poly fat 0.9g; protein 12g; carbohydrates 41g; fiber 6g; cholesterol 13mg; iron 3mg; sodium 611mg; calcium 187mg.
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