Spinach and Cheese Quesadilla

Corn tortillas

Olive oil

Cheddar and jack cheese mix

Diced tomatoes with chiles

Fresh spinach, chopped

Fresh cilantro or parsley, chopped

1. Chop spinach leaf and cook in just the water you rinsed it in until limp. Chop up some fresh cilantro or parsley.

2. Coat one side of two tortillas with a little olive oil. Lay one olive oil side down in a pan and layer some shredded cheddar cheese or cheddar and jack mix, a spoonful or two of some canned diced tomatoes with chiles, chopped up spinach and cilantro, and some cheese on top for good measure.

3. Put the other corn tortilla on top, olive oil side up, and cook at about medium until the cheese gets a little melty. Flip over using a large spatula and let the other side have a turn. I usually flip several times back and forth until it looks nice and melty and a little browned. It’s very yummy! This is not something my kids would eat, but I think it is delicious! I don’t really taste the spinach in there, but it is a good way to use the spinach we have and it packs a great nutritional punch, not to mention making it look all colorful and pretty!

(I got the idea for this recipe from this recipe on the blog Karina’s Kitchen)

~ by Kathy on June 17, 2008.