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Spinach and Feta Quesadillas

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Spinach and Feta Quesadillas
  • Prep 25 min
  • Total 25 min
  • Servings 32
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Add something cheesy to your family’s Mexican meal! Enjoy these quesadillas made with Frozen Spinach and flour tortillas – wonderful appetizers ready in 25 minutes.
Updated Oct 24, 2016

Ingredients

  • 1 (8-oz.) container fat-free cream cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 (8-inch) flour tortillas
  • 1 (9-oz.) pkg. frozen spinach, cooked, squeezed to drain
  • 1 medium red bell pepper, finely chopped (1 cup)
  • 4 oz. (1 cup) crumbled feta cheese

Steps

  • 1
    In small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and cheese on half of each tortilla; fold tortillas in half.
  • 2
    Heat large nonstick skillet over medium heat until hot. Place 2 folded tortillas in skillet; cook 1 to 2 minutes on each side or until golden brown.
  • 3
    Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas. Cut each quesadilla into 4 wedges. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Roasted red bell peppers from a jar can be used in place of the fresh red bell pepper. Drain and pat dry with paper towel before chopping enough strips to equal one pepper.
  • tip 2
    For nice crisp quesadillas, thoroughly squeeze the excess moisture from the cooked spinach. After pressing the cooked spinach against the strainer, arrange it on a double thickness of paper towels, roll it up and twist it.

Nutrition

55 Calories, 2g Total Fat, 3g Protein, 7g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
55
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
130mg
5%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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