So Monday night is bowling night in our house. We are a member of an alumni association league in the fall and spring, and then just play for fun on Mondays in the “off season”. In Riche’s old single days, that meant Taco Bell for dinner. Not being a TB fan myself, I’ve attempted to come up with some other creative dishes that fill his craving for a gordita crunch while fulfilling my need for healthy and yummy food. (and who am I kidding… to not have to eat Taco Bell!) So last nights creation, that was met with rave reviews from a certain TB fan, was “Arugula and White Bean Quesadillas with Sun-Dried Tomato Cream” and a spicy tomato bisque on the side.
Arugula and White Bean Quesadillas with Sun-Dried Tomato Cream
(recipe courtesy of Weight Watchers)
2 servings – serving size 3 wedges
2 ounces cream cheese (about 1/4 cup), softened
1/4 cup chopped drained oil-packed sun-dried tomato halves
2 (8-inch) whole-wheat tortillas
1/2 cup rinsed and drained cannellini beans
1 ounce crumbled goat cheese (about 1/4 cup)
2 cups baby arugula
Combine cream cheese and sun-dried tomato in a small bowl; spread evenly over tortillas. Mash beans with a fork. Spread beans evenly over cream cheese mixture. Top evenly with goat cheese and arugula. Fold tortillas in half.
Heat a large skillet over medium heat. Coat pan with cooking spray. Place quesadillas in pan; cook 2 to 3 minutes on each side or until golden brown and cheese melts. Cut each quesadilla into 3 wedges. Serve immediately.
(quesadilla before grilling)