Spinach And Sun-Dried Tomato Quesadillas

These healthy quesadillas make a great meal or snack.

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.

Yields: 16 servings

Nutritional Information Per Serving (per appetizer): Calories: 47, Carbs: 7 g, Cholesterol: 1 mg, Fat: 0.9 mg, Saturated Fat: 0 g, Fiber: 0.9 g, Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg (Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat)

By Terri