This is a recipe I make when the weather is hot, and I want to get in and out of the kitchen fast. Tonight was one of those nights.
Shown here is a serving for two (one quesadilla per person).
I use organic baby spinach, and wash and spin dry before I use it.
Heat a large frying pan on medium, and add about 1 T. oil and a small pat of butter.
Place a flour tortilla in the skillet.
Add cheese, about 2 1/2 slices, or to your taste.
I use Provolone or Swiss, but any flavorful white cheese will do.
Next, pile on the baby spinach.
Sprinkle with Lawry's seasoned salt or your favorite brand.
Put the top torilla on, and cook on medium until the bottom tortilla is lightly brown and the cheese is melted. Turn over, and brown other side.
This takes a couple of minutes on each side.
Garnish with mango or tomato. I had a ripe mango in the fruit basket, so I used that.
Sometimes, I serve them with low fat sour cream.
It's quick, tasty and healthy.
Hope you enjoy it.
I'm happy to join The Tablescaper for Seasonal Sundays.