I went to a very well-known Mexican restaurant that just opened in Puerto Rico… one that has many locations in cities around the US, but apparently according to the hard-core fan base, it’s not a chain restaurant. Well… back to my experience, the thing was, I was underwhelmed. After all the fanfare of this restaurant opening in PR and having friends telling me such “wonderful” things about it, I was not impressed. My net takeaway was – I can make better Mexican food at home!
This is how these quesadillas came about… Why make quesadillas with only 1 cheese, or only one ingredient for that matter? And newsflash to all the “fancy schmancy” restaurants out there, quesadillas can be made with something other than just chicken.
Inspired by the fried quesadillas of Guadalajara, here is my take on a great vegetarian option for lunch on even dinner…
SPINACH FRIED QUESADILLA
3 sprouted corn tortillas 1 cup baby fresh spinach – what you can fit in a 1 cup measuring cup 1 cup grated mozzarella or Italian blend cheeses 2 ounces of goat cheese – cream cheese will do in a pinch Kosher Salt Freshly grated Black Pepper Olive Oil
You’ll be able to make 2 quesadillas at a time using a large skillet, but you need to make them in staggered steps. I consider 3 quesadillas is a good serving portion for one, but if you think you are better off with 4 quesadillas, just add one more tortilla and adjust the rest of the ingredients. This is more a method than a recipe…
- In a large non-stick skillet over medium heat, add a drizzle of olive oil and place one tortilla… flip it over on both sides so there’s some of the olive oil on both sides.
- Place some of the shredded cheese on top of the tortilla. Now place a few fresh baby spinach leaves on top of the cheese. You can rip them into smaller pieces with your hands if you’d like. Season the spinach with salt, pepper and a drizzle of olive oil. Place a few pieces of goat cheese over spinach.
- Carefully, fold tortilla in half so you end up with a half moon filled with spinach and cheese. At first it will seem as if there is too much spinach for the small tortilla, but the heat from the skillet will wilt the spinach and it will reduce the bulk considerably.
- Flip the tortilla a few times so that it gets golden brown on both sides.
While one quesadilla is getting golden brown to the side of the pan, you can use the remaining space to heat up tortilla #2. And start the process all over again.