Simple Spinach Quesadillas
"Necessity is the mother of invention. A vegetarian friend came to a cookout at my house and I wasn't expecting her, so I had to just throw something together. This was the result. They are not fancy, but I make them now when I get sick of my salad mix. You can add shredded cooked chicken, jalapeno or diced bell peppers, diced tomatoes, mushrooms, bacon, etc...when adding the spinach."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 3 -4 cups Baby Spinach, salad
- 2 cups Mexican blend cheese, pre-shredded
- 4 -6 tortillas
- 4 tablespoons butter
- 2 -3 teaspoons chili powder
- 1⁄4 cup sour cream, to serve
- 1⁄4 cup salsa, to serve (I used white corn and black bean salsa)
directions
- Tear spinach so that it does not all come out in one bite.
- Butter one side of a tortilla, drop in hot pan.
- Dump torn spinach in along with a handful of cheese. Sprinkle with chili powder.
- Fold tortilla in half over ingredients, omelet style.
- They are done when both sides are lightly browned and the cheese is melted.
- Serve with sour cream, salsa, whatever else you have on hand.
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Reviews
-
Thanks for an easy idea for quesadillas. We have a quesadilla maker and it was nice to have a new combination of foods to try. I never thought to try spinach (though I love spinach). I like to use Monterey Jack cheese with jalapanos along with cheddar cheese when I make quesadillas. This was tasty and super easy to make. As I was eating it, I thought that it would be good with chicken, beef, and/or red and yellow peppers for variety. Thanks for giving us an easy recipe and new idea for quesadillas.
RECIPE SUBMITTED BY
JenPo
United States
I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice.
Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.
