Tortillas With Spinach And Mozzarella Cheese Recipes

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TORTILLAS WITH SPINACH AND MOZZARELLA CHEESE



Tortillas With Spinach and Mozzarella Cheese image

This looks so simple and easy. I'm saving the recipe so that I can try it soon. It's from Take Three by Jill Dupleix.

Provided by Luschka

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 bunches spinach, washed
1 fresh mozzarella ball
8 flour tortillas, 18 cm
salt and pepper

Steps:

  • Roughly chop the spinach, discarding stalks. Stuff it into a large saucepan with 250 ml of water and jam on the lid. Bring to the boil and cook gently for 5 minutes until it wilts to a glossy green mass. Remove, drain and cool. When cool, squeeze the spinach in your hands to wring out excess water. Chop finely and set aside.
  • Slice the cheese finely and set aside. Heat a non-stick frying pan for 1 minute over a moderate heat. Lay out 4 tortillas and spread each one with a quarter of the spinach, right to the edges. Arrange slices of cheese over the top and scatter with salt and pepper. Top with another tortilla.
  • Place one tortilla sandwich in the hot pan and dry-fry for 2 - 3 minutes until the cheese just starts to soften. Turn carefully and fry on the other side. Slide out of the pan onto a plate and keep warm while you make the remaining sandwiches. Cut each one into six wedges and serve.

Nutrition Facts : Calories 226.3, Fat 5.3, SaturatedFat 1.2, Sodium 515.9, Carbohydrate 37, Fiber 5.6, Sugar 1.9, Protein 9.8

SPINACH CHEESE TORTILLA ROLLS



Spinach Cheese Tortilla Rolls image

Enjoy your dinner with cheesy tortilla rolls made with spinach are perfect for Mexican cuisine - ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1 cup Old El Paso™ thick 'n chunky salsa
1 can (8 ounces) tomato sauce
1/4 cup chopped fresh cilantro or parsley
1 package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup ricotta cheese
1 egg, beaten
1/8 teaspoon red pepper sauce
4 Old El Paso™ flour tortillas for burritos (8 inches in diameter)
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Heat oven to 375°. Grease square baking dish, 9x9x2 inches.
  • Mix salsa, tomato sauce and 3 tablespoons of the cilantro in 1-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
  • Mix spinach, ricotta cheese, egg and pepper sauce. Spoon 1/2 cup of the spinach mixture down center of each tortilla. Roll up tortilla; place seam side down in dish. Spoon tomato mixture over tortillas. Sprinkle with cheese.
  • Bake uncovered about 30 minutes or until heated through. Sprinkle with remaining 1 tablespoon cilantro.

Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg

SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

  • Prepare spinach according to package directions. Drain and pat dry.
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  • Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  • Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

SPINACH AND MOZZARELLA QUESADILLAS



Spinach and Mozzarella Quesadillas image

Does everything have to be authentic? This filling would also make a nice panini or flatbread sandwich.

Provided by threeovens

Categories     Spinach

Time 12m

Yield 4 quesadillas, 4 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
2 cups red onions, chopped
1/2 teaspoon sugar
4 cups fresh spinach leaves (preferably baby spinach)
4 burrito-size flour tortillas
4 ounces grated mozzarella cheese (about 1 cup grated)
1 (7 ounce) jar roasted red peppers, drained, rinsed and cut into thin strips

Steps:

  • Heat oil in a medium skilled over medium heat. Add onions and cook 3 to 4 minutes, stirring occasionally, until softened. Sprinkle in sugar and cook another 10 minutes until onions are browned; do not burn. Stir in the spinach and remove skillet from heat.
  • Heat another skilled over medium high heat. Add one tortilla to dry skillet and cook 15 seconds. Sprinkle half the tortilla with 1/2 cup cheese, place 1/4 of the spinach filling on top, add 1/4 of the pepper strips. Fold empty half of the tortilla over the filling and press down with the spatula about 10 seconds.
  • Slide quesadilla onto serving plate. Repeat with remaining ingredients.

Nutrition Facts : Calories 385.9, Fat 15.6, SaturatedFat 5.4, Cholesterol 22.4, Sodium 1328.3, Carbohydrate 48.2, Fiber 4.5, Sugar 5.7, Protein 14.1

SPINACH CHEESE ENCHILADAS



Spinach Cheese Enchiladas image

"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 10

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen corn, thawed and drained
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup egg substitute
10 fat-free flour tortillas (8 inches)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon dried basil
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese. , Bake, uncovered, at 375° for 35 minutes or until heated through.

Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 754mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

SPINACH DIP MOZZARELLA STICKS RECIPE BY TASTY



Spinach Dip Mozzarella Sticks Recipe by Tasty image

Here's what you need: cream cheese, spinach, shredded mozzarella cheese, kosher salt, freshly ground black pepper, garlic powder, flour, eggs, seasoned breadcrumb, canola oil, marinara sauce

Provided by Tasty

Categories     Snacks

Yield 15 servings

Number Of Ingredients 11

8 oz cream cheese, softened
½ cup spinach, cooked, drained
2 cups shredded mozzarella cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumb
canola oil, for frying
marinara sauce, for dipping

Steps:

  • In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder, stirring until thoroughly mixed.
  • Transfer the mixture to a square baking pan lined with parchment paper and spread the mixture evenly in the dish.
  • Freeze for 30 minutes.
  • Invert the frozen spinach dip onto a cutting board and remove the parchment paper.
  • Slice the block into 1-centimeter strips, then slice the strips in half into sticks.
  • Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
  • Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
  • Cool, then serve with marinara sauce!
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 35 grams, Fat 13 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams

SPINACH WHOLE WHEAT QUESADILLAS



Spinach Whole Wheat Quesadillas image

This is a super quick, easy, and light dinner. This also makes a great snack or appetizer. It looks like a lot of spinach at first, but it shrinks down a lot in no time during cooking. Other types of tortillas can be used if whole wheat isn't available. Serve with salsa and sour cream.

Provided by Tracy X

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 2

Number Of Ingredients 6

2 (10 inch) whole wheat tortillas
3 cups fresh spinach leaves
⅔ cup shredded Cheddar cheese
1 green onion, chopped
½ teaspoon garlic powder
½ teaspoon chili powder

Steps:

  • Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  • Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 29.8 g, Cholesterol 39.5 mg, Fat 13.4 g, Fiber 4 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 502.5 mg, Sugar 0.8 g

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY



Spinach & Mushroom Quesadilla Recipe by Tasty image

Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa

Provided by Claire Nolan

Categories     Lunch

Yield 2 quesadillas

Number Of Ingredients 12

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
salt, to taste
pepper, to taste
3 eggs
2 large flour tortillas
1 cup shredded mozzarella cheese, double for 2 quesadillas
½ cup shredded parmesan cheese, double for 2 quesadillas
fresh parsley
salsa

Steps:

  • Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
  • Add the spinach and cook until spinach has wilted.
  • Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
  • Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
  • Add the scramble, top with more cheese and fold the tortilla in half.
  • Cook for 6 minutes over medium heat, flipping half way.
  • Serve with salsa and garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams

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