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Spinach and Cilantro Quesadillas

Spinach and Cilantro Quesadillas 2.000

Deb Lindsey for The Washington Post

Jun 22, 2011

Paired with avocado slices or guacamole, these tortillas make a quick lunch or light dinner. Some people find the sheep’s-milk manchego cheese easier to digest than cheese made from cow’s milk. The minerals in spinach and cilantro help support a healthy immune system.


Servings: 2 - 3
Ingredients
  • 1 tablespoon olive oil
  • 4 small corn tortillas
  • 1 cup packed fresh spinach
  • 1/4 cup chopped onion
  • Leaves from 8 stems cilantro, chopped (1/4 cup)
  • 1 teaspoon ground cumin
  • 1/2 cup grated manchego or mozzarella cheese
  • Sea salt
  • Freshly ground black pepper

Directions

Heat the oil in a large cast-iron skillet or griddle over medium-high heat. When it is hot but not smoking, place 2 tortillas in the skillet or on the griddle; in the order they are listed, top each tortilla equally with spinach, onion, cilantro, cumin and cheese. Season lightly with salt and pepper.

Top each tortilla with one of the remaining tortillas. Cook for 3 minutes on each side or until the cheese has melted, pressing lightly to make sure that the tortillas hold together and are browned in spots. Remove from the heat.

Cut each quesadilla into quarters. Serve warm.

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Recipe Source

From Reston nutritionist Teri Cochrane.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 3): 290


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 10g 50%

Cholesterol: 30mg 10%

Sodium: 420mg 18%

Total Carbohydrates: 18g 6%

Dietary Fiber: 3g 12%

Sugar: 1g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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