The Spinach and Oat Quesadillas - Mexican Recipe

The Spinach and Oat Quesadillas Recipe

This recipe is a twist to the classic Mexican dish that are made with pan toasted tortillas filled with cheese and a variety of the other fillings.

Cooking time
40 min
Preparation time
15 min
Serves
10
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foodie_meter

53

Fit Foodie Recipe Score

38

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe since it is comparatively low in fat, provides fair amount of B carotene and calcium.

Ingredients

  • 6 homemade whole wheat flour tortilla
  • 1 cup grated cheese, either Monterey Jack or sharp Cheddar cheese
  • 1 Packet Saffola Masala Oats Pepper & Spice
  • 500 grams of spinach, finely chopped
  • Saffola oil for toasting the tortillas
  • salt and pepper to taste

How to make The Spinach and Oat Quesadillas

  • Heat oil in a pan and saute the spinach and the Saffola pepper and spice oats until cooked and the moisture is vapourised
  • The oats gets cooked and softened in the water released from the spinach; hence no additional water is required to cook it. Stir in the salt and pepper to taste
  • The Saffola pepper and spice has some salts and masalas so take care to taste before you add more into the mixture. Once done, allow the spinach to cool
  • Place the tortillas on a flat surface and place the spinach oat filling in the centre. Sprinkle some cheese and fold the tortillas into halfs and press it down
  • Spread softened melted butter over the top part of the tortillas. Place the tortillas on the heated pan with the buttered side down. You could optionally put more butter on the other side
  • Press down on the tortilla for a few seconds, allowing the cheese to melt inside.
  • Flip the quesadilla to toast on the other side until golden spots appear and the tortillas are lightly crisp
  • Serve with Spinach and Oat Quesadillas with lettuce, salsa, sour cream, and guacamole 

 

Alternative Cooking Option in an Oven

 

  • Heat oven to 350 F. Follow the same steps as above from filling to folding. Place in a cookie sheet and bake in oven long enough for cheese to melt, about eight to 10 minutes, but do not dry out tortillas
  • Remove the Spinach and Oat Quesadillas from oven
  • Slice the quesadillas into thirds (about 3 pieces for each tortilla). Serve the Spinach and Oat Quesadillas hot along with lettuce, salsa, sour cream, and guacamole

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