John Myers
Spinach Quesadilla (Cheese Tortilla)
The perfect spinach quesadilla (cheese tortilla) recipe with a picture and simple step-by-step instructions.
- 100 g Cheddar cheese
- 50 g Mountain cheese
- 2 small Onions
- 1 Clove of garlic
- 200 g Spinach young
- 1 small Onion
- Salt
- Red chilli flakes
- 4 Discs Tortillas
- Chop the Cheddar cheese into small cubes. Coarsely slice the mountain cheese. Sort out the spinach, wash and spin dry. Peel the onion and cut into cubes. Finely chop the garlic.
- Heat the oil in a pan, fry the onion and garlic until translucent. Add the spinach and let the heat collapse over a medium heat. Season with salt and chilli flakes.
- Heat a pan (without fat and oil) on medium heat. Add 1 tortilla flatbread, top with half of the cheese and spinach. Cover with a 2nd tortilla flatbread and press down gently. About 1min. Roast, then turn (place a large plate on the pan and turn with swing), and again for 1-2min. toast until the cheese melts. Let the quesadilla slide onto a board or plate and cut into corners. Process the remaining ingredients into a second quesadilla as well. Serve hot.
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