For a minute I worried that the word “spinach” in the title of this post might deter people from reading it.
But then I realized that a picture of toasty warm quesadillas paired with a big spoonful of lowfat sour cream, no matter the green filling, appeals to almost everybody. If you don’t like spinach OR sour cream OR quesadillas… I am so sorry.
I. Love. Spinach.
And I make quesadillas for lunch about once a week– usually smothered full of leftovers with a pile of shredded lettuce and diced tomatoes on the side. But today I wanted spinach. It’s all filling, and full of energy boosting vitamins, and tastes amazing with cheese…
Spread your favorite tortilla shells with low fat cheese and sprinkle with caramelized onions.
Generously spread with spinach—fresh or frozen and thawed—just whatever you have on hand.
I like to dot mine with chunky salsa. Or fresh diced tomatoes.
Cover with the second tortilla and then using a large skillet, or better yet a griddle or flat top grill (I used my trusty pancake griddle) heat one side (keep the heat on the stove between medium and medium high, or griddle temperature settingabout 375)until toasty brown.
Keep your wits about you and flip to toast the other side. It’s like a fancy grilled cheese stuffed full of goodness. Serve with low fat cheese and more salsa, and maybe some lettuce and tomatoes if you please.
Spinach and Cheese Quesadillas (for 2!)
4 of your favorite tortilla shells
low fat cheddar, monterrey jack, or mexican blend cheeses, shredded-the amount is up to you, but the cheese works like the glue, so if you don’t use enough the shells won’t stick together
1/2 an onion, very thinly sliced and carmelized with a tiny bit of olive oil (Just heat the oil in a little pan and add the onion. Cook over medium high heat until the onions are browned and sort of sticky sweet)
spinach- fresh (use enough to cover the tottilla shell)or frozen (but if you are using frozen spinach make sure it is completely thawed and you have squeezed ALL the water out of it– I used about a cup of thawed and squeezed dry frozen spinach to make two quesadillas)
salsa to taste (I used about 2 tablespoons on each quesadilla)
Layer all the ingredients on two of the tortilla shells, top with the other two, and toast in a skillet over medium high heat until golden brown. Flip and toast the other side. Place hot quesadillas on a cutting board and cut into 8 wedges each. Serve with low fat sour cream and more salsa.