Cheesy Spinach Quesadillas

Ingredients

• 4 large flour tortillas (burrito size)
• 2 cups fresh spinach, packed
• 2 cups shredded white cheese (Monterey Jack or mozzarella)
• 2 cloves garlic, minced
• 1 tablespoon butter or olive oil
• 1/4 teaspoon freshly grated nutmeg
• Salt to taste
• Black pepper to taste
• 1/2 cup cooked chicken or black beans (optional)

Instructions

1. 1

   Place a large skillet over medium heat and add 1 teaspoon of the butter or oil. Add the fresh spinach and minced garlic. Stir constantly for 1-2 minutes until the spinach wilts and turns bright green. Sprinkle with salt, pepper, and nutmeg. Transfer the mixture to a cutting board, chop it coarsely, and let it cool slightly.

2. 2

   Lay the tortillas flat on a clean work surface. Divide the shredded cheese evenly among them, spreading it over one half of each tortilla. Spoon the wilted spinach mixture over the cheese. If adding chicken or beans, layer them on top now. Fold the empty half of the tortilla over the filling to create a half-moon shape.

3. 3

   Wipe the skillet clean and return it to medium heat. Add the remaining butter or oil. Place two quesadillas in the pan (do not overcrowd). Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortillas are deep golden brown and the cheese is fully melted.

4. 4

   Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute. Use a sharp knife or pizza cutter to slice each quesadilla into wedges. Serve immediately.