Spicy Spinach Quesadillas

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1/4 cup water in a large skillet over medium heat.
  • Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
  • Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
  • Rinse and dry the same skillet. Spray the skillet with cooking spray and heat over medium-high heat. Place 1 to 2 tortillas in the hot skillet, and evenly spread a thin layer of cheese over the surface.
  • Separate cooked spinach leaves and spread over the cheese.
  • When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible and drop it onto the open tortilla. Optionally add chicken to half the tortilla also (ingredient not listed above).
  • Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.
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