"My family gave these cheesy quesadillas oohs and aahs. Give the spinach a quick wilt so it's still a little crisp when it's time to eat. —Pam Kaiser, Mansfield, Missouri..."
INGREDIENTS
•
4 cups fresh baby spinach
•
4 green onions, chopped
•
1 small tomato, chopped
•
2 tablespoons lemon juice
•
1 teaspoon ground cumin
•
1/4 teaspoon garlic powder
•
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
•
1/4 cup reduced-fat ricotta cheese
•
6 flour tortillas (6 inches)
•
1/4 cup fat-free sour cream