Spinach and Mozzarella Quesadillas
"Does everything have to be authentic? This filling would also make a nice panini or flatbread sandwich."
photo by Sharon123
- Ready In:
- 12mins
- Ingredients:
- 7
- Yields:
-
4 quesadillas
- Serves:
- 4
ingredients
- 1 tablespoon canola oil
- 2 cups red onions, chopped
- 1⁄2 teaspoon sugar
- 4 cups fresh spinach leaves (preferably baby spinach)
- 4 burrito-size flour tortillas
- 4 ounces grated mozzarella cheese (about 1 cup grated)
- 1 (7 ounce) jar roasted red peppers, drained, rinsed and cut into thin strips
directions
- Heat oil in a medium skilled over medium heat. Add onions and cook 3 to 4 minutes, stirring occasionally, until softened. Sprinkle in sugar and cook another 10 minutes until onions are browned; do not burn. Stir in the spinach and remove skillet from heat.
- Heat another skilled over medium high heat. Add one tortilla to dry skillet and cook 15 seconds. Sprinkle half the tortilla with 1/2 cup cheese, place 1/4 of the spinach filling on top, add 1/4 of the pepper strips. Fold empty half of the tortilla over the filling and press down with the spatula about 10 seconds.
- Slide quesadilla onto serving plate. Repeat with remaining ingredients.
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Reviews
-
I liked this, but dh didn't. I added just a very little sugar and salt. -
Made for lunch with DH in mind, there is a resturant that serves something like this and he loves it! So I thought he might like this and I was right. He loved it and told me this is a keeper!!!! Thanks for posting! Made for ZWT 5 -
These are really good! I did add about 1/2 tsp of minced garlic and a little salt to the spinach (personal preference) and they were perfect! We gobbled them up in no time! No leftovers at all. Made for ZWT5 - Epicurean Queens -
This made a nice quick supper tonight! I did use frozen spinach which worked nicely! And I scaled it back to one tortilla. Thanks! Made for the Epicurean Queens Zaar World Tour 2009.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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