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Spinach Quesadillas |
Everyone in the lunch time is
looking for something healthy and delicious meal. Though I’m a house wife
staying at home, I am looking for the similar thing. My husband and kids all are the big fans of Spinach Quesadillas. Our flat frying
pan has a permanent residence on the stove top for each time one among us
desires one.
My girl prefers an easy tinny quesadilla whereas my husband and
that i can simply grab leftovers from the refrigerator. I’ve been making an
attempt to eat higher and expand my very own vegetable repertoire and spinach
is a simple way to try this.
I’ve found that if you cook spinach down and add
cheese, it’s typically a winner! Case in point is that this Spinach Alfredo
pizza! Whereas I can’t get my girl to eat an entire piece, she's going to take
some bites and that I want I’m slowly winning the battle over the 3 year
recent.
When creating this, ensure to cut
the spinach if you don’t, it will get somewhat stringy. You would like your
cheese to be oozing out and stringy, not the spinach! I relish this with and
without the onion, thus don’t let that stop you either. Any white cheese can
work, thus select your favorite if you’d like.
Creamy Spinach Quesadillas
Ingredients:
·
8 oz fresh spinach, washed and chopped
·
1 tsp. unsalted butter
·
2 Tbsp yellow onion, finely diced
·
1 tsp sour cream
·
1/8 tsp nutmeg
·
1 flour
tortilla
·
1/4 cup shredded Monterey Jack
Procedures of making Spinach Quesadillas:
In a giant non-stick pan, on low
heat, cook the spinach in butter. Once the spinach has limp, add the onion,
sour cream, and nutmeg. Place the spinach mixture on one 1/2 the pancake and
unfold cheese on top of the mixture. Fold the pancake over and cook on a hot
forged iron pan until browned on all sides. Cut into wedges and serve
instantly.
I think those who have this read
this recipe have got all the points. So friends let’s try to cook Spinach Quesadillas at home. Please
leave your feedback below.
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