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Spinach and Cheese Quesadillas

Serves 8


16 small (16 cm) flour tortillas or fajita tortillas
2/3 cup (130 g) low-fat cottage cheese
100 g spinach leaves, trimmed
200 g can mexican-style beans, drained
125 g can corn kernels, drained
1 medium avacado (250 g), finely chopped
2 medium tomatoes (380 g), seeded, finely chopped
1 small red onion (100 g), finely chopped
2 medium zucchini (240 g), coarsely grated
1 1/2 cups (150 g) low-fat mozzarella cheese, coarsely grated

Cooking Instructions:

1. Blend or process cottage cheese and spinach until smooth.
2. Combine avocado, beans, corn, tomato, onion and zucchini in medium bowl.
3. Place eight tortillas on lightly oiled oven tray, divide spinach mixture among tortillas, leaving 2 cm border around edge. Divide avocado mixture among tortillas, sprinkling it over spinach mixture. Top each with one of the remaining tortillas.
4. Sprinkle mozzarella over quesadilla stacks, place under preheated grill until cheese just melts and browns lightly.

Serve while it is warm.

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