Baby spinach comes already washed and ready to add its great flavor and nutrients to your meals. In this recipe, spinach combines with sun-dried tomatoes and a heart-healthy cream cheese to make yummy and slightly chic quesadillas. To serve as pickup appetizers, cut the quesadillas into small wedges and arrange on a platter.
1 (10-ounce) package fresh baby spinach
2 tablespoons water
1 cup nonhydrogenated soy cream cheese
½ cup minced oil-packed sun-dried tomatoes
Salt and freshly ground black pepper
4 large flour tortillas
Extra-virgin olive oil, for oiling skillet
Place the spinach in a glass bowl with the water. Cover and microwave until wilted, about 3 minutes. Allow to cool, remove from the bowl, and squeeze out any liquid. Chop well and set aside.
In a bowl, combine the soy cream cheese, tomatoes, chopped spinach, and salt and pepper to taste. Mix well.
Divide the mixture among the tortillas, spreading the mixture onto one-half of each of them. Fold the tortillas over, pressing gently to seal in the filling.
Heat a large lightly oiled skillet over medium heat. Place one or two of the quesadillas in the pan and cook until warmed and slightly browned, about 5 minutes per side. Repeat with the remaining quesadillas. To serve, cut each quesadilla into 4 wedges and arrange on a platter or tray.