Spinach and cheese quesadillas

Loco Coco's Taco in Kittery, Maine. Loco Coco's Taco in Kittery, Maine. (Cheryl Senter for The Boston Globe)
June 10, 2009

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Serves 4

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
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