Spinach and Mozzarella Quesadillas

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

• Ready In: 12 mins
• Serves: 4
• Yields: 4 quesadillas

Ingredients

• 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.