Ham and Spinach Melts

Name: Ham and Spinach Melts
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 box (9 oz) frozen chopped spinach; 1/2 cup reduced-fat sour cream; 1 tablespoon chopped fresh basil; 1 tablespoon sun-dried tomato bits or chopped sun-dried tomatoes; 1/8 teaspoon salt; 1/2 teaspoon lemon juice; 1 clove garlic, finely chopped; 8 Old El Paso™ flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package); 1/2 lb sliced cooked ham; 1 jar (12 oz) sliced roasted red bell peppers in water, drained (about 1 1/4 cups); 8 oz sliced provolone cheese

9 Ratings

5 Reviews

Prep 20 min
Total 20 min
Ingredients 11
Servings 4

The sun-dried tomato bits are small in size but give these warm sandwiches a big boost of flavor.

By Pillsbury Kitchens

Updated September 23, 2008

Bake-Off® Contest 42, 2006

Anita Hunter
Newark, Delaware

Ingredients

1 box (9 oz) frozen chopped spinach
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh basil
1 tablespoon sun-dried tomato bits or chopped sun-dried tomatoes
1/8 teaspoon salt
1/2 teaspoon lemon juice
1 clove garlic, finely chopped
8 Old El Paso™ flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package)
1/2 lb sliced cooked ham
1 jar (12 oz) sliced roasted red bell peppers in water, drained (about 1 1/4 cups)
8 oz sliced provolone cheese

Steps

1

Remove spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in small bowl, mix sour cream, basil, tomatoes, salt, lemon juice and garlic.
2

On each tortilla, spread 1 tablespoon sour cream mixture. Top 4 tortillas evenly with ham, roasted peppers, spinach and cheese. Cover with remaining tortillas, sour cream mixture down.
3

Spray griddle or 12-inch skillet with cooking spray; heat over medium heat. Cook 2 sandwiches at a time 2 to 3 minutes on each side or until golden brown and thoroughly heated. Cut each sandwich in half to serve. Serve with your favorite soup or salad, if desired.