Spinach and Goat Cheese Quesadilla
Sautéed baby spinach is layered with a creamy blend of Muenster and goat cheeses in a soft flour tortilla. Heat and serve.
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Ingredients and Instructions
INGREDIENTSflour tortilla (unbleached, unbromated wheat flour, malted barley, niacin, reduced iron, riboflavin, folic acid, water, palm oil, soy oil, contains less than 2% of the following: cultured wheat, sea salt, sodium acid pyrophosphate, sodium bicarbonate, sugar, citric acid, enzyme, guar gum, rice flour), muenster cheese (pasteurized milk, cheese cultures, enzymes, salt), spinach, goat cheese (pasteurized goat milk, cheese cultures, enzymes, salt), queso blanco (pasteurized milk, cheese cultures, enzymes, salt). CONTAINS: MILK, SOY, WHEAT.
Must be heated before consumption. From frozen: STOVETOP: Heat a nonstick skillet over medium heat. Remove quesadilla from pouch and place directly in the skillet. Turn quesadilla over a few times, until the cheese melts and the tortilla is slightly crisp on both sides, about 5-6 minutes. MICROWAVE: Remove quesadilla from pouch and place on a microwave-safe plate. Cook on high for 1-2 minutes or until the cheese melts and the quesadilla is warmed through.