Spinach and Blue Cheese Mini Quesadillas
Servings: 4
Total Time: 20 minutes
Ingredients
1 TBSP unsalted butter
1/2 cup diced onion
1 clove of garlic, minced
10 oz frozen spinach
2 oz cream cheese
4 oz blue cheese crumbles
1 tsp red pepper flakes
6 6-inch flour tortillas
Directions
1. Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook for 1 minute or until garlic is fragrant.
2. Stir in the spinach and cook until heated through, around 3 to 5 minutes. Take off the heat and stir in the cheeses and red pepper flakes.
3. Lightly oil a griddle and heat to 375°F.
4. Lay the tortillas out flat and spoon the spinach mixture evenly among the tortillas laying the filling on half of each tortilla about 1/2 inch from the edge.
5. Fold tortillas in half to sandwich the filling and carefully place on the preheated griddle. Cook about 2 to 3 minutes per side or until tortillas are golden brown and crispy.
6. Cut each quesadilla in half to make 12 pieces total. Serve.
2. Stir in the spinach and cook until heated through, around 3 to 5 minutes. Take off the heat and stir in the cheeses and red pepper flakes.
3. Lightly oil a griddle and heat to 375°F.
4. Lay the tortillas out flat and spoon the spinach mixture evenly among the tortillas laying the filling on half of each tortilla about 1/2 inch from the edge.
5. Fold tortillas in half to sandwich the filling and carefully place on the preheated griddle. Cook about 2 to 3 minutes per side or until tortillas are golden brown and crispy.
6. Cut each quesadilla in half to make 12 pieces total. Serve.
Notes & Tips
Quesadillas can also be cooked on a lightly oiled non-stick pan over medium-high heat if a griddle is not available.