Sunday Brunch: Julie Wheeler's Slim Spinach & Chicken Quesadillas

TULSA - This recipe adds a little Mexican flair without adding to your derriere. Serve with a side of salsa or pico de gallo and some Greek yogurt for an extra treat.


Minutes to Prepare: 5

Minutes to Cook: 5

Number of Servings: 4




  • 4 ounces Philadelphia Fat Free Cream Cheese
  • 4 medium scallions, raw (4-1/8" long)
  • 1 cherry tomato  8 serving
  • 1 clove garlic
  • 1 tablespoon Old El Paso Taco Seasoning Mix (40% Less Sodium)



  • 1 cup Kraft Shredded 2% Mexican Four Cheese blend
  • 4 Mission 8" Low Carb Soft Taco Size tortilla
  • 1 yellow bell pepper
  • 2 cups fresh spinach
  • 1 cup Fat Free Old el Paso Refried Beans
  • 2 chicken breasts, bone and skin removed



Place all of sauce ingredients in food processor and blend until combined.

On a tortilla, add 1/4 sauce, 1/4 cup shredded cheese, 1/4 yellow pepper, 1/2 cup spinach, 1/4 cup refried beans, and 1/2 chicken breast cooked and shredded. Fold in half and place on a panini grill with cooking spray about 3 minutes until grill marks form and cheese melts. Serve with a side of Pico de gallo or salsa and Non-Fat Greek yogurt.

Serving Size: 1 Quesadilla

Number of Servings: 4

Print this article Back to Top