Carrot & Spinach Quesadillas

Name: Carrot & Spinach Quesadillas
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 6
Cuisine: Mexican
Ingredients: 473 milliliters chopped carrots; 1 Tbsp chili powder; 355 milliliters cooked brown rice; 1 Tbsp dried cilantro; 1 Tbsp extra virgin olive oil; 237 milliliters chopped onion; 1 teaspoon paprika; 6 red pepper tortillas, or tortillas; 6 slices pepperjack cheese; 6 servings Salt and pepper to taste; 473 milliliters spinach

You can never have too many hor d'oeuvre recipes, so give Carrot & Spinach Quesadillas a try. This recipe serves 6. One portion of this dish contains roughly 9g of protein, 12g of fat, and a total of 218 calories. If you have pepperjack cheese, pepper tortillas, brown rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 32 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Ingredients

Servings:

473milliliters

chopped carrots 1Tbsp

chili powder 355milliliters

cooked brown rice 1Tbsp

dried cilantro 1Tbsp

extra virgin olive oil 237milliliters

chopped onion 1teaspoon

paprika 6

red pepper tortillas, or tortillas 6slices

pepperjack cheese 6servings

Salt and pepper to taste 473milliliters

spinach

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.