Smashed White Bean And Spinach Quesadillas With Creamy Bbq Dip Recipes

SPINACH QUESADILLAS

Spinach Quesadillas image

My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 ounces fresh baby spinach (about 4 cups)
4 green onions, chopped
1 small tomato, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1/4 cup reduced-fat ricotta cheese
6 flour tortillas (6 inches)
Reduced-fat sour cream, optional

Steps:

In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

SMASHED WHITE BEAN AND SPINACH QUESADILLAS WITH CREAMY BBQ DIP

SMASHED WHITE BEAN AND SPINACH QUESADILLAS WITH CREAMY BBQ DIP image

Make and share this SMASHED WHITE BEAN AND SPINACH QUESADILLAS WITH CREAMY BBQ DIP recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 25m

Yield 4 half quesadillas, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 shallot, minced
1 (15 ounce) can cannellini beans, drained and rinsed
salt & pepper
handful spinach leaves, stems removed
2 cups grated sharp white cheddar cheese
20 inches tortillas
1/4 cup sour cream
2 tablespoons barbecue sauce (I like the spicy kind here)
red pepper flakes

Steps:

Heat the olive oil in a large skillet over medium heat.
Once hot, add the shallots, beans, red pepper flakes, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally. Transfer mixture to a small bowl, mash with a fork or potato masher. Taste to correct seasonings.
Place one tortilla in the skillet and spread the bean mixture on only one half of the tortilla. Top with spinach, then sprinkle cheese on top. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown and cheese is melted.
Transfer the tortilla to a cutting board and cut into three pieces.
Repeat with the other tortillas and remaining ingredients.
To make the dip, combine the yogurt and BBQ sauce in a bowl and stir together.
Serve warm with the dip.

Nutrition Facts : Calories 498.6, Fat 28.3, SaturatedFat 14.8, Cholesterol 66.8, Sodium 963.8, Carbohydrate 38.1, Fiber 6.8, Sugar 5.4, Protein 22.9

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