Spinach Parmesan Quesadillas

Today is the day of love. My morning started with a kiss and a {large} Mimosa from my partner in crime…I mean, in life:)  He’s pretty cool.
But we all know there are many ways to celebrate love. I confess, food has a special place in my heart. So in light of sharing love today, here’s a tasty invention for you to try!

Alright. I’ve got a good one here. Meet one of my best friends.
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I did not grow up on these, we typically used flour shells in my family. But I discovered my preference for them just last year. Sometimes for a snack I slap some peanut butter and honey on one.  Other times, I zap one in the microwave for 10 seconds, roll it up, eat it plain.
Me gusta corn tortillas.

Today we’re gonna make a delicious meal with these bad boys.

I like to call them…Sparmadillas.

First, thaw some frozen spinach. (or sauté a little fresh spinach if you have it)

In a bowl, mix about 1-2 TBP pressed garlic with about 1/3 – 1/2 cup parmesan cheese, and just a small dash of salt. (Don’t take my measurements too seriously – because if I was honest, I would tell you I didn’t truly measure. I’ll get better at that, promise. So if you’re comfortable, just ‘eye’ it)

It will look like this.  Sniff it.  It is divine.
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Next, grate some Monterey Jack cheese. Chop a tomato and black olives. Open a can of mild green chili’s (or green chili sauce).  It’s gettin serious…

You’re ready!

Skillet should be on a low-medium heat.

Spread a little bit of butter on one side of corn tortilla and place down in skillet.

Next, start with a layer of Monterey, followed by a sprinkle of the garlic/parmesan mixture.
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Lay on some chilis, tomatoes, olives – in the amount of your choice!  Generosity is my policy:)
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Put on a bunch of spinach. Popeye would be proud.
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The next step is important:  sprinkle plenty of chili powder. You’ll be happy you did.

Finish it off with another spoonful of the garlic/parmesan mix, and a handful of Monterey jack. Another tortilla goes on top, with the “buttered” side up. Cover with lid, so that everything inside starts to melt into a gooey amazingness, full of flavor.  After it browns a little, flip it to cook the other side.
Let it cool on a plate for 3 minutes…3 longest minutes of your life.

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Then cut it into 4th’s.  I prefer to use a pizza cutter. Cause it’s more fun. Do what you want.  I did. And that’s why it disappeared 5 minutes later.
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Voila!  Spinach Parmesan Quesadillas with Green Chili, better known as Sparmadillas.
Happy Love Day, y’all.

from my Tiny Kitchen,
glorieanna

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