A healthy quesadilla? You thought it couldn’t be done. But today’s Health-e-Recipe for Spinach and Corn Quesadillas does several things.

First, it demonstrates how to use just enough cheese to flavor and bind the ingredients – yet keep fat content moderate, unlike cheese-drenched restaurant dishes.

Second, it’s a light dish that satisfies your appetite and tastebuds without meat, which AICR advises limiting for lower cancer risk.

Third, it’s an excuse to use salsa, which is  healthy because of its phytochemical-containing ingredients: tomatoes (lycopene), peppers (capsaicin) and onions or garlic (diallyl sulfides).

That’s in addition to the spinach and corn phytochemicals. Check out AICR recipes for salsas to make with this recipe, and click here to subscribe to our weekly Health-e-Recipe.