Spinach And Corn Quesadillas

• Cooking spray
• 4 cups torn baby spinach
• 1 cup frozen whole-kernel corn, thawed and drained
• 4 (8-inch) whole-wheat flour tortillas
• 1 cup (4 ounces) reduced-fat shredded cheddar cheese
• 1/2 cup fresh salsa
• 1/4 cup reduced-fat sour cream (optional)

1. Preheat oven to 400u0b0.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach and corn; saute 1 to 2 minutes or just until spinach wilts. Remove from heat.
3. Coat 1 side of tortillas with cooking spray. Place tortillas, coated sides down, on a large baking sheet; top evenly with spinach mixture and cheese. Fold tortillas in half over filling, pressing firmly.
4. Bake at 400u0b0 for 10 minutes or until tortillas are crisp and cheese melts. Cut each quesadilla into 4 wedges. Serve with salsa and sour cream, if desired.
5. Young Chefs can:
6. Tear spinach leaves
7. Measure and sprinkle cheese
8. Older Chefs can:
9. Spray tortillas with cooking spray
10. Help spoon spinach mixture onto tortillas

cooking spray, baby spinach, corn, flour tortillas, cheddar cheese, fresh salsa, sour cream

Taken from www.myrecipes.com/recipe/spinach-corn-quesadillas (may not work)