spinach, feta, and roasted butternut quesadillas
4 srvs, 3 wedges ea
4 10-inch flour tortillas
1/2 tablespoon olive oil
1 1/2 cups diced butternut squash
3 oz. fresh baby spinach
1/4 teaspoon salt
ground black pepper, to taste
1 cup shredded part-skim mozzarella cheese
1/4 cup crumbled feta cheese
1 tablespoon butter
in a large skillet, heat olive oil over medium heat and add diced butternut squash.
sauté about 8 minutes or until cooked through and tender.
add spinach and cook until slight wilted.
season with salt and pepper.
place tortillas on work surface and on one half of each, evenly distribute 1/2 of the mozzarella cheese.
top each with squash-spinach mixture and top that with remaining mozzarella cheese.
sprinkle each with feta cheese and fold over other half of the tortilla.
heat a large non-stick pan over medium heat.
add 1/2 tablespoon butter to skillet.
lightly brown one quesadilla on each side until cheese is melted (about 1 1/2 minutes per side).
repeat with the remaining quesadillas, adding more butter as needed.
cut each quesadilla into 3 wedges and serve warm.
Nutrition (Per Serving)
serving size 3 wedges
saturated fat 4g
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