Saturday, June 12, 2010

Spinach & 4-Cheese Quesadillas

Yesterday was the second gathering of the Summer Supper Club, and it was Mexican night. After a long and painful week of bar studying, we needed the comfort of oozing cheese and guac and sour cream to help us unwind. So we blended up some mango margaritas, parked ourselves on my couch, and feasted on spinach & cheese quesadillas, enchiladas, 3-bean dip, homemade salsa, and apple-pie enchiladas (for dessert).

The thing about quesadillas is that they're delicious and easy to make. Dinner was set for 7:30, and I didn't start cooking until nearly 7, but by the time everyone had arrived, I already had a huge pile of fresh quesadillas waiting on the table. Rachel Ray would be so proud!

Not much to say about these quesadillas other than that they were delicious, and we all enjoyed them. The tortilla was just slightly toasty from the hot pan, the cheese was wonderfully melty, and the spinach was a nice foil for the rich cheese. Delicious with salsa and loads of guac and sour cream.

Spinach & 4-Cheese Quesadillas

Ingredients: (1 quesadilla)
- 1 flour tortilla (large)
- 1 cup of shredded 4-cheese Mexican cheese (and a little extra for sprinkling)
- 1/2 cup baby spinach

(1) Toast one side of the tortilla in a hot pan on medium heat. Flip when hot and just slightly toasty.
(2) Sprinkle entire tortilla with 1 cup of cheese. Let cheese melt, about 20 seconds.
(3) Cover one half of the cheese/tortilla with spinach. Sprinkle the rest of the cheese over the spinach (for adhesive).
(3) Fold tortilla in half. Press down firmly, especially on the edges, to make sure everything sticks.
(4) After 30 seconds, flip quesadilla over to toast the other side.
(5) Remove from pan and onto cutting board. Cut into 4 pieces.

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