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May 16, 2008

Spinach, Swiss and Vidalia Quesadillas

Spinach, Swiss and Viadalia Quesadillas

Yesterday for lunch I wanted something Mexican and the more I thought about it the more quesadillas kept popping into my head. I had some Swiss cheese, I had picked up some Vidalia onions the day before and I needed to thin out my spinach window box (you can't get more local than your own front porch!) so I decided to put them together, along with some whole wheat tortillas and make a quick lunch.

What You'll Need per Person:
2 whole wheat tortillas
1/4 of a Vidalia onion, cut into strips (Note: Any kind of onion will work.)
1-2 cups of baby spinach leaves, julienned
Extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
A pinch of cayenne pepper
1 ounce of Swiss cheese, shredded

Preheat oven to 450 F.

Heat a large skillet over medium heat and sauté onion and spinach leaves in a little extra virgin olive oil with a pinch of sea salt, some freshly ground black pepper and some cayenne pepper until tender. Remove the sautéd veggies and set aside.

Wipe out the skillet and heat over high heat until hot. Spray with non stick spray and place a tortilla into the skillet. Cook for 1-2 minutes until the side down is golden browned and then remove from the skillet and place the browned side down on a cutting board. Give the skillet another spritz of non stick spray and repeat the procedure with the other tortilla.

While the second tortillas is cooking place the sautéd veggies on top of the tortilla that is resting on the cutting board. Top veggies with cheese. When the second tortilla is browned add it browned side up on top of the other tortillas. Carefully place the tortillas on a baking pan so as not to loose any of the filling and bake for 3-4 minutes to let the cheese melt and blend with the other ingredients.

Remove from the oven. Let sit for 2 minutes and then cut into wedges. Serve with sour cream and/or salsa.

Spinach, Swiss and Viadalia Quesadillas

Notes: You can add other things to the filling. Mushrooms work well, so do bell peppers. If you want you can add beef, chicken and/or shrimp. The filling is completely up to you.

Posted by Dianne at May 16, 2008 12:15 PM

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Posted by: nina at May 17, 2008 5:17 AM

They were really good. I'll be making them again soon I'm sure. :o)

Posted by: Dianne at May 17, 2008 9:50 AM

We always use the same cheese for our quesadillas. It's time for a change. Thanks for the inspiration.

Posted by: mickey at May 17, 2008 11:01 PM

I normally use cheddar or Monterrey Jack, but I was out of both so I thought I'd switch things up a bit. I really liked the way it turned out.

Posted by: Dianne at May 18, 2008 8:43 AM

Lavash bread is also really good for this recipe. Yumm

Posted by: BK at May 18, 2008 3:55 PM

Interesting idea! I'll have to try that. :o)

Posted by: Dianne at May 18, 2008 8:16 PM

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