Date: May 11, 2011
- 2 whole wheat tortillas
- Very large handful spinach (fills a 10” skillet when fresh)
- 1/2 cup shredded cheese
- Olive Oil
- 1 clove garlic
Add 1 Tablespoon olive oil to pan, heat up for about 30 seconds and add 1 clove minced garlic. When the garlic is fragrant, about 30 seconds more, add a large handful of baby spinach (or chopped regular spinach) and stir until wilted.
Spread shredded cheese on one tortilla, add spinach, cover with a bit more cheese so that the cheese can adhere to both sides of the quesadilla.
Using the same pan, add a bit more oil (I used spray) and heat quesadilla on both sides until the cheese is melted.
Time to table: 15 minutes
Modifications: I cut this into quarters with a pizza cutter (My preferred way of cutting quesadillas – much easier than a knife), and then cut one quarter into bites for Annie, also using the pizza cutter (pictured below).
Servings: 1 adult with a small appetite and 1 toddler (I had 3/4s, Annie had 1/4)
Erin: Love (surprising! This is probably because I got some really tasty white cheddar from Whole Foods that really made this delicious to me)
Annie: Like+ (she ate it all but wasn’t shoveling in)
Notes: This idea came from my friend Rebekah – when I lamented that I had no idea what to cook for myself and Annie, she said she always does spinach and cheese quesadillas on her solo nights with her daughter. I also gave Annie about a 1/4 cup sauteed sweet potato cubes as well.
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