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Mediterranean Quesadillas with Pear and Red Onion Salad

Makes: 4 servings
Serving size: 1 1/4 cup pasta sauce, 1 1/2 cups salad, and 1/3 cup beans per serving
Start to Finish 30 mins
Mediterranean Quesadillas with Pear and Red Onion Salad
Ingredients
  • 1  teaspoon  olive oil
  • 1/2  of a small red onion, thinly sliced
  • 1  clove  garlic, minced
  • 8  cups  baby spinach (about 9 ounces)
  •  Nonstick cooking spray
  • 1/2  cup  snipped dried tomatoes (not oil-pack)
  • 4 8  inches  whole wheat flour tortillas
  • 1  cup  shredded part-skim mozzarella cheese (4 ounces)
  • 2  Bartlett pears, cored and sliced
  • 2  tablespoons  Essential Everyday Vinaigrette or desired bottled vinaigrette salad dressing
  • 4  cups  torn mixed salad greens
  • 1/4  cup  dried cranberries
  • 1  cup  reduced-sodium pasta sauce with basil and oregano, warmed
  • 1 1/3  cups  fat-free refried beans, warmed
Directions

1. In a large nonstick skillet heat oil over medium heat. Add onion and garlic; cook for 3 to 4 minutes or until onion is tender. Add spinach to skillet; cover. Cook for 1 to 2 minutes or until spinach is wilted, stirring once; remove from skillet and set aside. Wipe skillet clean with paper towels; coat with cooking spray and place over medium heat.

2. For quesadillas, divide spinach mixture and snipped tomatoes among tortillas. Sprinkle with mozzarella cheese. Fold tortillas in half. Add folded tortillas, one or two at a time, to hot skillet; cook for 2 to 4 minutes or until browned and cheese is melted, turning once. Remove to cutting board; cut into wedges.

3. For salad, in a large bowl combine pears and Essential Everyday Vinaigrette; add greens and cranberries and toss to coat. Serve quesadillas with warmed pasta sauce, salad, and warmed refried beans.

Essential Everyday Vinaigrette
Cook 40 mins to 50 mins Cool 15 mins
Ingredients
  • 6  tablespoons  olive oil
  • 1/4  cup  red wine vinegar
  • 1  tablespoon  Dijon-style mustard
  • 1  clove  garlic, minced
  • 1  teaspoon  honey
  • 1/8  teaspoon  salt
  •  dash  ground black pepper
Directions

1. In a screw-top jar combine olive oil, vinegar, Dijon-style mustard, garlic, honey, salt and black pepper. Cover and shake well. Use immediately or store in refrigerator for up to 5 days. Allow to stand at room temperature for 30 minutes before using. Makes 2/3 cup.

Nutrition Facts (Mediterranean Quesadillas with Pear and Red Onion Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 563,
  • Fat, total (g) 19,
  • chol. (mg) 18,
  • sat. fat (g) 5,
  • carb. (g) 81,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 14,
  • sugar (g) 23,
  • pro. (g) 23,
  • vit. A (IU) 8212,
  • vit. C (mg) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 125,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 999,
  • Potassium (mg) 806,
  • calcium (mg) 444,
  • iron (mg) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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