2 Tbsp julienned OR
diced sun-dried tomatoes in olive oil, drained
1 1/2 cups (moderately packed) chopped fresh spinach
1 cup shredded nonfat or reduced-fat mozzarella cheese
4 whole-wheat flour tortillas (8-inch rounds)
Place 1 to 2 teaspoons of the oil from the jar of sun-dried
tomatoes in a medium nonstick skillet and place over
medium-high heat. Add the spinach and saute for a minute or
two, just until the spinach is wilted. Remove the skillet
from the heat and stir in the sun-dried tomatoes.
Lay a tortilla on a flat surface and sprinkle the bottom
half only with a quarter of the spinach mixture. Sprinkle
with a quarter of the cheese. Fold the top half of the
tortilla over to enclose the filling. Repeat with the
remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking
spray and preheat over medium heat until a drop of
water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about
1-1/2 minutes, until the bottoms are golden brown. Spray
the tops lightly with the cooking spray and then turn
with a spatula. Cook for an additional 1-1/2 minutes,
until the second side is golden brown.
Transfer the quesadillas to a cutting board and
cut each one into 4 wedges. Serve hot.
Yield: 16 appetizers
Nutrition per Serving (per appetizer):
47 Calories, 0.9mg Fat, 0g Saturated Fat, 1mg Cholesterol,
7g Carbs, 0.9g Fiber, 3g Protein, 142mg Sodium, 106mg Calcium
Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
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