Spinach-Bruschetta Quesadillas
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 2 soft taco-size whole wheat tortillas
- ⅓ cup shredded part-skim mozzarella cheese
- ¼ cup crumbled feta cheese
- 2 Tbsp refrigerated bruschetta topping (drain, if needed)
- 3 Tbsp fresh basil leaves
- 1 Tbsp olive oil
- ¼ cup refrigerated tzatziki dip
Instructions
- Squeeze spinach dry using paper towels. Spread tortillas in a single layer; top one half of each tortilla with both cheeses, spinach, bruschetta, and basil. Fold tortillas in half.
- Cook quesadillas in hot oil in a large nonstick skillet over medium heat 2 to 3 minutes per side or until golden and cheese is melted. Serve with tzatziki dip.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
410
|
410
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 19 | 19 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 1027 | 1027 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
