Spinach Tomato Quesadilla
Course: Lunch, Main Course
Cuisine: Mexican, Vegetarian
Time: Max 20 min
Calories: 150 - 450 kcal
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 quesadillas
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- 1 large tomato (sliced)
- 1 ½ cups spinach
- 1 tbsp pesto (make sure it's the vegetarian kind)
- 1 oz cheddar cheese (sliced)
- 1 ball low fat mozzarella (1 ball = 125g/4.5oz)
- 2 wholegrain tortillas (small)
Grab a tortilla and spread a layer of pesto over half of it. You can make your own too.
Add a light layer of cheese slices (mixing the cheddar and mozzarella together).
Add the tomato in slices, spinach, and top it with another layer of cheese.
Fold the second half of the tortilla on top and place in a pan.
Heat on medium for about 4 minutes. If you want, place a pot on top of the quesadilla so that it flattens nicely.
Flip and heat for another 4 minutes until the cheese has melted.
Calories: 458kcal | Carbohydrates: 30g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 951mg | Potassium: 416mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3604IU | Vitamin C: 19mg | Calcium: 814mg | Iron: 2mg