Family Chow Hall

Spinach Cheese Quesadillas

June 27th, 2006

Since moving to the South, I have learned to use fresh tortillas in many ways. They are as versatile (or possibly more so) as bread. We wrap tortillas around salad, lunchmeat, bananas, and grilled meat. We cut them up into soups and salads. We bake and fry them. We pack them in our lunches.

So, now that we are Southerners, I almost always have tortillas on hand. We use them often and in a wide variety of ways. Sunday I made quesadillas with spinach and cheese.

Usually on Sunday I am not much of a cook. We’ll throw together something quick when we get home from church, and since it turns out to be a rather late lunch, it throws our regular eating schedule off. Besides, we’re often out doing other things. So, I don’t really cook supper on Sundays. Sometimes we just have peanut butter and jelly or leftovers. Occasionally we will have appetizers and then popcorn later on.

These spinach quesadillas have just enough pepper to give them a nice, zippy flavor and it makes the spinach a lot more appealing. I got the idea from a friend with a cookbook that focuses on using anti-oxidants in your food.

Spinach Cheese Quesadillas
makes 4 servings

4 flour tortillas
1 - 2 serrano peppers
2 c. chopped fresh spinach
1 c. shredded monterey jack or Mexican blend cheese
cumin
garlic salt
cooking spray (Pam)

Chop the pepper as finely as possible. You can use jalapeno if you don’t like it fiery. Serranos are hotter - they look like a small jalapeno.

To learn more about the MANY varieties of peppers, check out the Chili Pepper Plants website here.

Spray a large skillet with Pam, and saute those peppers for a minute or two, then add the spinach just until it wilts. Place a little of this mixture on half of each tortilla. Sprinkle some cheese, cumin, and garlic salt on it also. Then fold the tortilla over and place in the skillet. Fry it for a minute or two and then flip and fry a couple more minutes.

The best way to serve these is on a large plate, cut into thirds or fourths. Offer some salsa, sour cream, or guacamole on the side. Your family or guests can pick them up and eat with their fingers.

If you, as most families, have a picky eater or two, make a couple with just the cheese inside. My particular eaters like them.

Enjoy!

Entry Filed under: Recipes, Supper, appetizers, sandwiches