Spinach and cheese quesadillas

Quesadillas can be cooked in a heated sandwich press, just make sure you gently wrap the quesadilla in baking paper before pressing, to stop the filling from burning the press.

  • 40 mins cooking
  • Serves 4
  • Print


Spinach and cheese quesadillas
  • 1/3 cup (65g) low-fat cottage cheese
  • 50 gram (1½ ounces) baby spinach leaves
  • 1 avocado (200g), chopped finely
  • 1/2 cup (100g) canned kidney beans, rinsed, drained
  • 125 gram (4 ounces) canned corn kernels, rinsed, drained
  • 1 tomato (150g), seeded, chopped finely
  • 1 red onion (100g), chopped finely
  • 1 zucchini (120g), gratedcoarsely
  • 8 x 15cm (6-inch) flour tortillas
  • 1/2 cup (50g) coarsely grated reduced-fat mozzarella
  • 2 tablespoon loosely packed fresh coriander leaves (cilantro)


Spinach and cheese quesadillas
  • 1
    Blend or process cottage cheese and spinach until smooth.
  • 2
    Combine avocado, beans, corn, tomato, onion and zucchini in a medium bowl.
  • 3
    Preheat grill (broiler).
  • 4
    Place four tortillas on oven trays; spread spinach mixture over tortillas, leaving a 2cm (¾-inch) border around the edge. Spread avocado mixture over spinach mixture; top each with the remaining tortillas.
  • 5
    Sprinkle mozzarella over quesadilla stacks. Grill quesadillas until browned lightly. Serve sprinkled with coriander.

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