Cheese and spinach quesadillas

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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This quesadilla recipe is a perfect vegetarian option for Mexican night! Packed with fiber and calcium, it's sure to be a hit with the entire family plus is easy to make.

Serves: 4

Time to make: 45 mins

Ingredients

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500g low-fat cottage cheese
olive spray oil
200g mushrooms, sliced
8 light flour tortillas
400g can red kidney beans, drained, rinsed
3 tomatoes, diced
1 cup grated reduced-fat cheddar cheese
80g baby spinach
4 cups green salad, to serve

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Instructions

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1 Drain cottage cheese in a large sieve for 15 minutes. Gently press to remove liquid.

2 Spray a non-stick frying pan with oil. Add mushrooms and cook for 6-8 minutes over a medium heat until golden. Transfer to a plate.

3 Preheat a grill or sandwich press. Spread 4 tortillas with cottage cheese. Top with cooked mushrooms, kidney beans, tomatoes, cheese and spinach. Cover with remaining tortillas.

4 Cook for 3-4 minutes until golden brown. Repeat with remaining tortillas. Serve.

Serving suggestion

Salad

Nutrition Info (per serve)

Calories 564cal

Kilojoules 2360kJ

Protein 46g

Total fat 16g

–Saturated fat 9g

Carbohydrates 55g

–Sugars 8g

Dietary fibre 13g

Sodium 1240mg

Calcium 420mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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