DIABETIC SPINACH AND SUN-DRIED TOMATO QUESADILLAS
Yield: 16 appetizers
Source: The Complete Diabetes Prevention Plan
via The Diabetic Gourmet Weekly Newsletter
INGREDIENTS
2 tablespoons 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)
DIRECTIONS
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.
Nutritional Information Per Serving:
Calories: 47; Sodium: 106mg; Cholesterol: 1mg; Fat: 0.9g; Saturated Fat:
0g; Carbohydrates: 7g
Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
