Spicy Spinach Quesadilla Recipe

Have you ever detected that your teeth feel funny once you eat spinach, particularly if it’s paired with dairy? i assumed it had been simply Maine, however I brought it up at dinner one night; Matt aforesaid he felt it too. This after all created Maine do some analysis, and that i discerned that spinach contains ethanedioic acid, that forms very little crystals on your teeth. The addition of Ca from dairy farm enhances the impact, thus dishes like spinach dish with cheese have Maine running for my toothbrush when dinner.

From what I browse, it sounds like the ethanedioic acid is counteracted throughout preparation, thus i attempted to use that to my advantage in these spicy spinach quesadillas. With one fast step of pre-cooking and remotion the spinach, I perceived to wash away the crystal-creating acid. (I’m positive I conjointly washed away some vitamins, however you can’t cook your spinach and eat the vitamins too.) These punk, dreamy, spicy spinach quesadillas are jam-packed with flavor, and that we didn’t notice chalky teeth in the least. If you wish a light version, simply use town jack cheese and gentle condiment instead. Serve with authentic margaritas if you please. Cheers!

INGREDIENTS

• 6 oz. baby spinach
• pinch kosher salt
• 8 small tortillas (or 4 large)
• 8 oz. pepper jack cheese grated
• fresh spicy salsa or pico de gallo
• diced or shredded cooked chicken optional

INSTRUCTIONS

1. Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
2. Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
3. Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat. Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.Spicy Spinach Quesdillas
4. When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

Adapted from HERE