Spinach and Mozzarella Quesadillas

threeovens's Note:

Does everything have to be authentic? This filling would also make a nice panini or flatbread sandwich.

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Serves: 4

Yield: 4.0 quesadi ...

• 1 tablespoon canola oil
• 2 cups red onions, chopped
• 1/2 teaspoon sugar
• 4 cups fresh spinach leaves (preferably baby spinach)
• 4 burrito-size flour tortillas
• 4 ounces grated mozzarella cheese (about 1 cup grated)
• 1 (7 ounce) jar roasted red peppers, drained, rinsed and cut into thin strips

Directions:

1. Heat oil in a medium skilled over medium heat. Add onions and cook 3 to 4 minutes, stirring occasionally, until softened. Sprinkle in sugar and cook another 10 minutes until onions are browned; do not burn. Stir in the spinach and remove skillet from heat.
2. Heat another skilled over medium high heat. Add one tortilla to dry skillet and cook 15 seconds. Sprinkle half the tortilla with 1/2 cup cheese, place 1/4 of the spinach filling on top, add 1/4 of the pepper strips. Fold empty half of the tortilla over the filling and press down with the spatula about 10 seconds.
3. Slide quesadilla onto serving plate. Repeat with remaining ingredients.

Reviews

[my3beachbabes]

Made for lunch with DH in mind, there is a resturant that serves something like this and he loves it! So I thought he might like this and I was right. He loved it and told me this is a keeper!!!! Thanks for posting! Made for ZWT 5

[Sarah in New York]

These are really good! I did add about 1/2 tsp of minced garlic and a little salt to the spinach (personal preference) and they were perfect! We gobbled them up in no time! No leftovers at all. Made for ZWT5 - Epicurean Queens

[Sharon123]

This made a nice quick supper tonight! I did use frozen spinach which worked nicely! And I scaled it back to one tortilla. Thanks! Made for the Epicurean Queens Zaar World Tour 2009.