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Based off the same recipe in Deborah Madison's Vegetarian Suppers.
1 T olive oil
1/2 a red onion, diced
1 jalepeno, seeded and diced (or less depending on your preference)
1/4 tsp or so Mexican Oregano
1/2 pound spinach leaves, washed
1/4 c. chopped cilantro
4 tortillas
light cream cheese (a few tablespoons?)
1/2 c grated monterrey jack
Heat oil in a skillet, add onion chile and oregano. Cook for about 4 minutes, add spinach and salt to taste. Cook until wilted and tender, about 4 minutes. Add a little water if it dries out.Take off heat. Add in cilantro. Move from skillet to a bowl. Add a bit more oil to the skillet for the quesadilla.
Spread a thin layer of cream cheese on a tortilla. Put a nakked tortilla in the skillet, and top with half the cheese evenly over the tortilla and then top with 1/2 the spinach mixture. Put the cream cheesed tortilla on top of that. Flip once to brown both sides. Repeat with the other two tortillas.
Yummy with guacamole.
1 T olive oil
1/2 a red onion, diced
1 jalepeno, seeded and diced (or less depending on your preference)
1/4 tsp or so Mexican Oregano
1/2 pound spinach leaves, washed
1/4 c. chopped cilantro
4 tortillas
light cream cheese (a few tablespoons?)
1/2 c grated monterrey jack
Heat oil in a skillet, add onion chile and oregano. Cook for about 4 minutes, add spinach and salt to taste. Cook until wilted and tender, about 4 minutes. Add a little water if it dries out.Take off heat. Add in cilantro. Move from skillet to a bowl. Add a bit more oil to the skillet for the quesadilla.
Spread a thin layer of cream cheese on a tortilla. Put a nakked tortilla in the skillet, and top with half the cheese evenly over the tortilla and then top with 1/2 the spinach mixture. Put the cream cheesed tortilla on top of that. Flip once to brown both sides. Repeat with the other two tortillas.
Yummy with guacamole.