Spinach & Cheddar Quesadilla


A gluten-free lunch (or snack) doesn't get any easier.

Spinach and Cheddar Quesadillas


 White corn tortillas are a regular staple in our pantry. Quesadillas, enchiladas, soft tacos, heuvos rancheros, layered Mexican casseroles- it's all gluten-free good. Grilling layered stuffed tortillas is a quick and delicious lunch; and the possibilities are endless. I'll start with one of my favorite simple quesadillas- spinach, tomato and cheddar.

 This recipe makes two quesadillas.

1 tablespoon light olive oil
4 corn tortillas
1/2 cup cooked spinach, drained well (or use fresh baby spinach leaves)
6-8 grape or cherry tomatoes, halved
Dash nutmeg or Old Bay Seasoning
4 oz. cheddar, sliced thin (or vegan non-dairy cheese)

Heat a griddle or large skillet over medium-high heat and coat with a dash of olive oil.

Lay two of the tortillas on the hot griddle.

Cover each tortilla with a spinach layer. Add the tomatoes. Season with nutmeg or Old Bay Seasoning.

Layer with slices of cheddar.

Top each with another tortilla and press down with a spatula.

Cook for a minute or two and carefully flip the quesadillas using a broad flat spatula.

Press down a bit and cook until the cheese is melted and the tortillas are turning golden.

Makes two quesadillas.

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