These cheesy, dreamy, spicy spinach quesadillas are full of flavor, and we didn’t notice chalky teeth at all. If you want a mild version, just use monterey jack cheese and mild salsa instead.
INGREDIENTS
- 6 oz. baby spinach
- pinch kosher salt
- 8 small tortillas (or 4 large)
- 8 oz. pepper jack cheese grated
- fresh spicy salsa or pico de gallo
- diced or shredded cooked chicken optional
INSTRUCTIONS
- Heat ¼ c. 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.
- Visit spicy spinach quesadillas @ wearychef.com for full instructions