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.
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.