Spinach Quesadillas
crispy tortillas loaded with spinach and Monterey Jack cheese
Servings: 2
Calories: 484kcal
Ingredients
- 5 ounces baby spinach
- 7 ounces shredded Monterey Jack cheese
- 1 green onion sliced
- 1 roma tomato diced
- 2 large tortillas
- salsa to serve with
Instructions
- Add a little bit of oil to the largest non-stick pan you have and heat to medium-low.
- Put the spinach in the pan and stir until it has softened.
- Take the spinach out of the pan and increase the heat to medium.
- Add a tortilla to the pan and add in ¼ of the cheese to half of the tortilla. Top with half of the spinach and sliced green onions and diced tomatoes then cover with another ¼ of the cheese.
- Fold the tortilla over to make the quesadilla.
- If you have room in the pan, add the other tortilla and build the quesadilla the same way, otherwise cook them one at a time.
- Allow the quesadillas to cook on one side about 2 minutes before flipping. The bottom of the tortilla should be crisp and have browned and the cheese should be melting.
- Cook for another minute or two on the other side before serving.
- Serve with your favourite salsa, sour cream, or gaucamole.
Nutrition
Calories: 484kcal | Carbohydrates: 20g | Protein: 29g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 88mg | Sodium: 796mg | Potassium: 612mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7727IU | Vitamin C: 25mg | Calcium: 850mg | Iron: 4mg