Spinach-and-cheese Quesadillas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chickpeas, canned rinsed
-thawed and squeezed dry.,
-drained,
1/4 cup: Roasted sweet red peppers,
2 centiliter: Garlic, minced
-chopped,
1 tbsp: Water,
1/4 cup: Low-fat cheddar cheese, *
4 large: Flour or corn tortillas,
-shredded,
1 tsp: Canola oil,
1/4 tsp: Chili powder,
1/2 cup: Frozen Spinach, chopped
Directions:
*Reduced-fat Monterey Jack Cheese for the Cheddar cheese.
Coat a baking sheet with nonstick spray. In a small food processor,
process the chickpeas, garlic, and water until smooth. (Or place the
ingredients in a bowl and mash well.) Brush one side of each tortilla
with a little of the oil. Place 2 tortillas, oiled side down, on the
prepared baking sheet. Spread the tortillas evenly with the bean
puree to within 1/2" of their edges. Sprinkle with cheddar cheese
and chili powder. Top with the remaining 2 tortillas, oiled side up.
Bake at 350 degrees until golden brown, 10 to 12 minutes. Let cool
for at least 5 minutes. Cut each quesadilla into 4 triangles.
Servings: 2 PER SERVINGS: 332 cal; 9.6g fat; 7mg chol; 312mg sod;
Source: Preventions Quick & Healthy Cooking, March 1995. Brought to
you and yours via Nancy OBrion and her Meal-Master. Submitted By
NANCY OBRION On 02-13-95
Source from luhu.jp
Coat a baking sheet with nonstick spray. In a small food processor,
process the chickpeas, garlic, and water until smooth. (Or place the
ingredients in a bowl and mash well.) Brush one side of each tortilla
with a little of the oil. Place 2 tortillas, oiled side down, on the
prepared baking sheet. Spread the tortillas evenly with the bean
puree to within 1/2" of their edges. Sprinkle with cheddar cheese
and chili powder. Top with the remaining 2 tortillas, oiled side up.
Bake at 350 degrees until golden brown, 10 to 12 minutes. Let cool
for at least 5 minutes. Cut each quesadilla into 4 triangles.
Servings: 2 PER SERVINGS: 332 cal; 9.6g fat; 7mg chol; 312mg sod;
Source: Preventions Quick & Healthy Cooking, March 1995. Brought to
you and yours via Nancy OBrion and her Meal-Master. Submitted By
NANCY OBRION On 02-13-95
Source from luhu.jp