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Prep 20 mins
Cook 20 mins
From The Grit Cookbook (a vegetarian restaurant in Athens, GA).
Make and share this Spinach Quesadilla recipe from Food.com.
- 20 ounces frozen spinach, thawed or 2 lbs fresh spinach, chopped
- 2 tablespoons oil
- 1⁄2 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 1⁄2 cup carrot, shredded
- 1⁄2 cup corn
- 1⁄4 teaspoon cumin
- 3⁄4 teaspoon fresh coriander, chopped (or 1/4 tsp dried)
- 3⁄4 teaspoon fresh oregano, chopped (or 1/4 tsp dried)
- 3⁄4 teaspoon fresh basil, chopped (or 1/4 tsp dried)
- 3⁄4 teaspoon fresh parsley, chopped (or 1/4 tsp dried)
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon salt
- 4 large flour tortillas
- 4 cups white cheddar cheese, shredded
- 1⁄2 cup salsa
- 1⁄4 cup sour cream
- If using frozen spinach, thaw it and squeeze by hand to remove as much liquid as possible.
- Saute onion in oil until translucent. Add garlic, carrots, corn, herbs, and spices. Saute until vegetables are tender. Reduce heat to low and add spinach. Stir just until the spinach is warm. Set aside.
- Coat a skillet with oil and heat to medium high. Add a tortilla and cover with 1 cup of cheese and 1/4 of the spinach mixture. Fold the tortilla in half when the cheese begins to melt. Turn until both sides are brown. Repeat with the remaining 3 tortillas.
- Serve with salsa and sour cream.
I really like this! I felt so healthy after I ate it! I did half the recipe, although I used a less of the spinach as per the last review and since my tortillas seemed a little on the small side. I ate it with some homemade guacamole and it was great! Made for PAC Spring '11
This was tasty. I loved the flavors from the spices, and the textures from the corn, onion & carrot. That said...the flavors and textures were overpowered by the huge quantity of spinach. I used only about 2/3 of the fresh spinach called for and it was more than enough. Next time, I would use half the fresh spinach called for and keep the other ingredients the same (except possibly reducing the salt). That would still leave plenty of spinach for spinach lovers (which I am!) but allow the other flavors and textures to shine through.