Spinach and Cheese Quesadillas

Spinach and Cheese Quesadillas
Author
Katie Kambridge
Source of Recipe
Boston Globe, June 10, 2009
Serves/Makes/Yields
4
Ingredients

2 tablespoons olive oil

2 cloves garlic, finely chopped

2 fresh jalapenos, seeded and sliced thinly

5 ounces baby spinach

1 package (10 to 12 inches) flour tortillas

8 ounces Jack and cheddar blend 

 

Preparation

 1. In a large skillet over medium heat, heat the oil. When it is hot, add the garlic and jalapenos. Cook, stirring often, for 5 minutes.

2. Add the spinach. Cook, stirring constantly, for 2 minutes or until the spinach wilts. Transfer the mixture to a plate. Wipe out the skillet.

3. In the skillet, heat the tortillas one by one. Arrange them on a cutting board. Divide the cheese among the tortillas. Add some of the spinach to each one so it covers only half the tortillas. Fold the tortillas in half.

4. Heat 2 folded tortillas in the skillet for 2 minutes on a side or until they are crisp and the cheese starts to melt at the edges. Remove from the heat and cut each into 4 wedges. Heat the remaining tortillas in the same way.

Adapted from Loco Coco's Tacos 

 

Type of Meal