Vegetarian

Spinach and Sun Dried Tomato Quesadilla is for Lunch.

Spinach and Sun Dried Tomato Quesadilla takes 10 minutes to prepare.

Spinach and Sun Dried Tomato Quesadilla takes 10 minutes to cook.

Spinach and Sun Dried Tomato Quesadilla makes 1 servings.

The ingredients for Spinach and Sun Dried Tomato Quesadilla are:

1 serving Flat Out, Protein Up Red Pepper Hummus Wrap
.5 cup Cut Leaf Spinach - Frozen
.25 cup Sun Dried Tomatoes
.5 cup, chopped Onions, raw
.5 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
1 oz Goat Cheese, Soft

Here is how you make Spinach and Sun Dried Tomato Quesadilla:

Saute onions in a non-stick skillet over medium heat. If the onions start to burn, add a tiny splash of water. Make sure you cook out all of the moisture before you add the spinach. Thaw the spinach, either the quick way, in the microwave or the slow way, whatever works for you. Add the spinach and the sun-dried tomatoes to the olives in the skillet and heat through. Move the veggies to a plate and place the flat out wrap in the skillet. Then, spread the veggies over half of the flat out wrap. Sprinkle the veggies with the cheeses and fold the wrap in half. You may want a little cooking spray to make the wrap crispy. It's done when it's lightly toasty and the cheese is melty.Serving Size: Makes 1 QuesadillaNumber of Servings: 1Recipe submitted by SparkPeople user B-GINAGIN.

The nutritional information for Spinach and Sun Dried Tomato Quesadilla is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 326.2

• Total Fat: 11.5 g
• Cholesterol: 23.0 mg
• Sodium: 744.6 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 12.1 g
• Protein: 24.6 g

Spinach and Sun Dried Tomato Quesadilla is Italian cuisine.

The dietary needs meet for Spinach and Sun Dried Tomato Quesadilla is Vegetarian