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(Leftover) Spinach Quesadillas and The Spanish Tin Giveaway Winner!

by Spicie Foodie on March 26, 2014

Spinach Quesadillas by @SpicieFoodie | #quesadillas #spinach #mexican #vegetarian

I could eat quesadillas for every meal of the day! Quesadillas can simply be described as the Mexican equivalent of an American grilled cheese sandwich — but not exactly the same thing. I’ll save the specifics of all the different versions of quesadillas, that are made throughout Mexico, for a more in-depth article in the future. Today I want to show you a very simple and quick quesadilla version that you can have on the table in about 5 minutes. I’m sure the majority of you already have the ingredients in your kitchen ready to go.

There really is no recipe to follow because all you need are corn tortillas and Mexican cheese. When I make quick quesadillas I like to use corn tortillas but you can also use flour ones too, it’s up to you. For the cheese you want to choose a real Mexican one like stringy Oaxaca cheese, chihuahua or even queso fresco or asadero will do. I know some of you may not have access to these cheeses so you can always substitute them with a mild Edam cheese; I used to when I lived in Prague. But just don’t use that awful spiced, yellow-white mix stuff because that’s not the taste we want here…and actually you’ll never find that in authentic Mexican cuisine or Mexican stores.

(Spanish lesson: Queso means cheese. so when you see things called queso cheese sauce/dip etc. you’ll understand how strange it looks to us Spanish speakers…and now you.:) Haha!)

As you can see in these quesadillas I’ve included spinach. The spinach was leftover from the previous night’s dinner but you can also use fresh baby (or regular) spinach too. My spinach was lightly sautéed with a bit of garlic, chopped tomato and a tiny bit of onion– of course plain spinach will taste great too, and if you don’t have leftover cooked spinach or are pressed for time just go with the fresh spinach option.

How I made my quesadillas: I used Oaxaca cheese which I then pulled apart into smaller stringy pieces. Then I heated up the comal (griddle) and once hot I placed the corn tortillas on it and allowed to warm up for a minute, then I flipped them. Next I placed the cheese on top of each tortilla (amount it up to you). Then I added the cold leftover spinach on one half, allowed the cheese to melt and then folded into halves. Lastly all you do is make sure the cheese is melted and serve. Super simply and super fast too!

We had the quesadillas for lunch just by themselves, there’s no need for anything else. I hope you give them a try sometime.

Spinach Quesadillas by @SpicieFoodie | #quesadillas #spinach #mexican #vegetarian

 

And now for the lucky winner of The Spanish Tin giveaway…

Congratulations #15 Gloria R!! We will be emailing you shortly about your prize. Enjoy and I hope you share with all of us the delicious foods you prepare with the spices.

 

I’ll be back with another recipe soon but don’t forget to add your recipe to this month’s YBR roundup. Have a great Wednesday everyone!

 
 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 
 

in Giveaway,Meatless Mondays,Mexican,Vegan/Vegetarian

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