Quesadillas Albuquerque

AuthorSite EditorCategory,
Yields1 Serving
 8 large corn tortillas
 1 large bunch of spinach (washed, de-stemmed, and chopped)
 1 bunch scallions (minced)
 2 cloves garlic (minced)
 2 tbsp medium tomatoes (chopped)
 2 tbsp lemon juice
 1 tsp ground cumin
 1 cup Monterey Jack cheese
 4 tbsp ricotta cheese
 4 tbsp fresh cilantro
 1 small poblano chile
 Black pepper, freshly ground, to taste
1

Combine in medium skillet, spinach, onion, tomatoes, garlic, poblano, lemon juice and cumin. Cook about 5 minutes over low heat. Then mix in bowl with the ricotta cheese, cilantro, half the Monterey Jack; season with pepper. Spoon over 4 of the tortillas, topping with remaining Jack cheese, and place remaining tortillas on top. Place quesadillas in frying pan over low heat and cook each side until light brown and cheese melts. Quarter each quesadilla and serve.

Serves 4

Ingredients

 8 large corn tortillas
 1 large bunch of spinach (washed, de-stemmed, and chopped)
 1 bunch scallions (minced)
 2 cloves garlic (minced)
 2 tbsp medium tomatoes (chopped)
 2 tbsp lemon juice
 1 tsp ground cumin
 1 cup Monterey Jack cheese
 4 tbsp ricotta cheese
 4 tbsp fresh cilantro
 1 small poblano chile
 Black pepper, freshly ground, to taste

Directions

1

Combine in medium skillet, spinach, onion, tomatoes, garlic, poblano, lemon juice and cumin. Cook about 5 minutes over low heat. Then mix in bowl with the ricotta cheese, cilantro, half the Monterey Jack; season with pepper. Spoon over 4 of the tortillas, topping with remaining Jack cheese, and place remaining tortillas on top. Place quesadillas in frying pan over low heat and cook each side until light brown and cheese melts. Quarter each quesadilla and serve.

Serves 4

Quesadillas Albuquerque