The Australian Women’s Weekly Food Magazine
SPINACH & CHEESE QUESADILLAS
PREP + COOK TIME 40 MINUTES SERVES 4
⅓ cup (65g) low−fat cottage cheese 50g baby spinach leaves
1 small avocado (200g),
chopped finely
125g can corn kernels, rinsed, drained ½ cup (100g) canned kidney beans,
rinsed, drained
1 medium tomato (150g), seeded,
chopped finely
1 small red onion (100g),
chopped finely
1 medium zucchini (120g),
grated coarsely
8 x 15cm flour tortillas
½ cup (50g) coarsely grated
reduced−fat mozzarella 2 tablespoons loosely packed fresh
coriander leaves 1 Blend or process cottage cheese and spinach until smooth.
2 Combine avocado, corn, beans, tomato, onion and zucchini in a medium bowl.
3 Preheat grill.
4 Place 4 tortillas on oven trays; spread spinach mixture over tortillas, leaving a 2cm border around the edge. Spread avocado mixture over spinach mixture; top each with the remaining tortillas. Sprinkle mozzarella over quesadilla stacks.
5 Place quesadillas under grill; cook for 3 minutes or until cheese melts. Serve sprinkled with coriander.
NUTRITIONAL COUNT A SERVE
13.7g total fat (4.1g saturated fat); 1285kJ (307 cal); 29.6g carbohydrate; 13.6g protein; 5.7g fibre