Early summer spinach and strawberries along with tangy goat cheese work beautifully in a salad, so why not in a quesadilla? These are excellent as an alternative to a sandwich for lunch. You could even add some sliced cooked chicken to bolster protein levels.
1/2 cup (125 mL) balsamic vinegar
2 Tbsp (30 mL) honey
Juice of 1/2 lemon
2 cups (500 mL) baby spinach
3 oz (85 g) soft goat cheese, crumbled
1 1/2 cups (350 mL) sliced strawberries
1/4 cup (60 mL) roughly chopped mint
1/4 cup (60 mL) chopped walnuts
4 – 8 in (20 cm) organic whole grain or gluten-free tortillas
In small nonreactive saucepan (one made from material that does not react with acidic ingredients), bring balsamic vinegar, honey, and lemon juice to a boil. Reduce heat to medium and simmer uncovered until syrupy and reduced to 1/4 cup (60 mL), about 10 minutes. Set aside to cool.
Heat skillet over medium heat. Meanwhile, divide spinach, goat cheese, strawberries, mint, and walnuts over half of each tortilla, leaving a 1/2 in (1.25 cm) border. Drizzle balsamic syrup over top and then fold over tortillas to enclose toppings.
In warmed skillet, heat quesadillas for 1 1/2 minutes, or until bottom of tortillas are darkened and crispy. Carefully flip and cook for 1 1/2 minutes more. Slice in half to serve.
Each serving contains: 290 calories; 9 g protein; 12 g total fat (4 g sat. fat, 0 g trans fat); 37 g total carbohydrates (17 g sugars, 4 g fibre); 280 mg sodium
source: “Dinner Worthy Quesadillas“, alive #391, May 2015