SPICY SPINACH QUESADILLAS
Super easy. Why didn't I think of making something like this before when nothing was made, and I wanted something quick? Recipe courtesy of The Weary Chef.
Provided by AmyZoe
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 508.7, Fat 24.5, SaturatedFat 12.6, Cholesterol 50.5, Sodium 959.6, Carbohydrate 49.2, Fiber 3.8, Sugar 2.2, Protein 22.8
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