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1/1 Photo of Spinach-Tomato Quesadillas With 3 Cheeses
This is an interesting take on quesadillas, adapted from Great Good Food by Julee Rosso. The recipe calls for these to be baked in the oven rather than done in a skillet. When we had them they were a bit flimsy for eating by hand - but that might be because I used an insulated baking sheet - they may benefit from browning on the bottom a bit. The recipe lists fresh herbs, but I used dried (teaspoons instead of tablespoons) and they were delicious.
Units: US | Metric
Serving Size: 1 (276 g)
Servings Per Recipe: 4
The following items or measurements are not included:
low-fat goat cheese