
Spinach Quesadillas

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I know people who are addicted to the spinach quesadillas served at Santa Fe's Ramblin Café, including me. They are packed full of spinach, with just enough cheese and chile to round out its flavor and hold it all together. In the spring I make a version using quelites, or wild spinach, a New Mexican wild green in the goosefoot family, which has a much greener, earthier taste. Both quelites and spinach are so filling that three wedges of a single quesadilla may well be enough. At lunch I drink iced tea, but for dinner Id go for a rose, such as Ojai Vineyards Vin Gris. It would be refreshing, and it can stand up to the salsa served alongside.
ingredients
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serves: 2-3
1 tablespoon olive oil or vegetable oil
1 small onion, finely diced
1 red or green jalapeno chile, seeded and diced
1 pinch (good) of dried Mexican oregano (or several pinches of epazote)
1/2 pound spinach leaves, without stems, washed (about 8 cups)
sea salt
1/2 cup chopped cilantro
4 whole wheat tortillas
1/3 cup grated Muenster cheese, Jack, or queso blanco
Salsa Cruda with Avocado
sour cream (optional)
Servings Per Recipe: 2
Amount per Serving
Calories: 371
- Total Fat: 18.5 g
- Saturated Fat: 6.4 g
- Trans Fat: 0 g
- Cholesterol: 21.1 mg
- Sodium: 613 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 5.3 g
- Sugars: 3.7 g
- Protein: 13.9 g
preparation

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