Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 8-10 servings
- 16 oz. bag frozen cut leaf spinach, thawed and very well drained
- 2 cups shredded Havarti or Gruyere cheese
- 10 flavored or plain flour tortillas
Drain the spinach well, then squeeze it between paper towels to get out as much moisture as possible. On four tortillas, sprinkle half of the cheese. layer on all of the spinach. Then top with remaining cheese. Top each with another tortilla and press gently.
Heat nonstick skillet over medium heat, then cook each quesadilla for about 2 minutes on each side until cheese melts and tortillas are crisp, pressing gently with spatula as they cook. Cut each into six wedges to serve.