Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Ham and Spinach Melts

(9)

5 reviews

20 min prep time
20 min total time
11 ingredients
4 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 41%
Saturated Fat 14g 70% Trans Fat 0g
Cholesterol: 80mg; 27%
Sodium: 1680mg; 70%
Total Carbohydrate: 36g; 12%
Dietary Fiber 2g 10% Sugars 8g
Protein: 33g

% Daily Value*:

Vitamin A: 180%; 180%
Vitamin C: 80%; 80%
Calcium: 60%; 60%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: