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What’s Fresh with Beth Irons: Spinach Quesadillas


3 ounces fresh spinach, chopped

4 green onions (or 1 cup chopped ramps)

1 small tomato, chopped

2 tablespoons lemon juice

1 teaspoon ground cumin

¼ teaspoon garlic powder

1 cup cheese, shredded

¼ cup ricotta cheese

6 flour tortillas

Sour cream, for serving (optional)



  1. In large nonstick skillet. Stir together first 6 ingredients, cook until spinach is wilted.
  2. Remove from heat, stir in cheeses.
  3. Top half of tortilla with spinach mixture, fold other half over filling.
  4. Place on skillet with light oil or cooking spray.
  5. Cook over medium heat until golden brown, 1-2 minutes per side.
  6. Cut into wedges, serve with sour cream.


From tasteofhome.com