Posted by Robin
I make these as a (very filling) vegetarian dish, but if you want to throw in some shredded rotisserie chicken, you could. My husband Barry usually complains about all-veggie meals because he doesn’t feel like they are filling, but he loves this one – and stays good and full. It’s one of our daughter Emery’s favorites too! These are so rich tasting and super easy, but I also love how absolutely gorgeous they are. We all deserve a pretty meal now and then!
Ingredients:
8 8-inch tortillas*
2 c. shredded mozzarella*
1 red onion, thinly sliced
2 c. fresh spinach
1/2 c. feta cheese, crumbled*
1 red bell pepper, chopped**
12 Kalamata olives, pitted & sliced (I usually buy them sliced and count 2 or 3 slices as one olive depending on size)
Cooking spray
*Weight Watchers-friendly ingredient substitutes:
8 8-inch Ole Extreme Wellness High Fiber low carb tortillas wraps
2 c. shredded part-skim mozzarella
½ c. fat-free feta (Nikkos is my brand)
**You can do sun-dried tomatoes instead of red bell peppers; I don’t think they go as well together so I recommend either/or – the bell pepper is definitely the healthier option and is my preference – the sun-dried tomato can be too dominant a flavor for me, but Barry loves them.
Directions:
Spray non-stick pan with cooking spray; begin heating to medium heat. Place a tortilla on a plate and build, using about a half cup of mozzarella per quesadilla (it’s the glue that will hold it all together). Pile on what you’d like (for Weight Watchers, no more than 9 slices of olives – about 3 olives); place carefully in the pan and top with another tortilla. Brown on both sides; cut and serve.
Weight Watchers Info.: For a whole 8-in. quesadilla, this is just 8 SmartPoints (serves 4).
Ingredients
Ingredients:
- • 8 8-inch tortillas (I use 8-in. Ole Extreme Wellness High Fiber low carb tortillas wraps)
- • 2 c. shredded mozzarella (part-skim)
- • 1 red onion, thinly sliced
- • 2 c. fresh spinach
- • 1/2 c. feta cheese, crumbled (fat-free for WW: I like Nikkos)
- • 1 red bell pepper, chopped*
- • 12 Kalamata olives, pitted & sliced (I usually buy them sliced and count 2 or 3 slices as one olive depending on size)
- • Cooking spray
Instructions
- Spray non-stick pan with cooking spray; begin heating to medium heat.
- Place a tortilla on a plate and build, using about a half cup of mozzarella per quesadilla (it’s the glue that will hold it all together).
- Pile on what you'd like (for Weight Watchers, no more than 9 slices of olives – about 3 olives); place carefully in the pan and top with another tortilla. Brown on both sides; cut and serve.
Notes
WW Freestyle Info.: For a whole 8-in. quesadilla, this is just 8 SmartPoints (serves 4).
*You can do sun-dried tomatoes instead of red bell peppers; I don’t think they go as well together so I recommend either/or – the bell pepper is definitely the healthier option (sun-dried tomatoes will add points) – the sun-dried tomato can be too dominant a flavor for me, but Barry loves them.