Quesadillas are such an easy and enjoyable snack to make. When I’m really lazy, I’ll just make quesadillas with some freshly grated mature cheddar cheese and mixed herbs, with a salad on the side. However, this version is just as satisfying, if not more: you get the nutrient-dense spinach, creamy ricotta, earthy nutmeg and the freshness of the salsa.. With a little more motivation comes even greater rewards.
Anyway, here’s the recipe: try it and tell me how you like it. Will it also become a staple in your home? Do you have any other quesadilla suggestions?
4 Flour or corn tortillas
200g spinach, roughly chopped or torn
For the salsa:
2 vine tomatoes, finely chopped
1/2 red onion, finely chopped
1/2 red chilli, deseeded and finely chopped
Fresh coriander, chopped
Fresh lemon juice
1. Wilt spinach in a pan over medium heat, in a little butter or ghee.
2. Take off the heat and let rest, then get rid of excess water.
3. Mix spinach and ricotta, nutmeg, then salt and pepper to taste.
4. Place one tortilla in a different pan. Spoon some of your mixture on top, spread it over the entire surface, then cover with second tortilla. Fry for 2-3 minutes, then flip and fry for 2-3 minutes on other side.
5. Place quesadilla in a plate, and cut in four slices.
6. Serve with homemade salsa, made by mixing all salsa ingredients, salt and pepper to taste.