Spinach and Feta Quesadillas

Name: Spinach and Feta Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 Tbsps feta, crumbled; 1 green onion, sliced; 1 Tbsp herbs (a combination of mint, dill and parsley), chopped; 118 milliliters packed spinach, steamed and squeezed to drain; 2 8-inchs (8 inch) tortillas

You can never have too many hor d'oeuvre recipes, so give Spinach and Feta Quesadillas a try. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 407 calories, 14g of protein, and 14g of fat. This recipe serves 1. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up tortillas, spinach, herbs, and a few other things to make it today. To use up the herbs you could follow this main course with the Mint Chocolate Chip Cupcakes as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Mix the spinach, herbs, green onions and feta in a bowl.Melt a touch of butter in a pan.

Ingredients you will need

Green Onions

Spinach

Butter

Herbs

Feta Cheese

Equipment you will use

Bowl

Frying Pan

Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.

Ingredients you will need

Tortilla

Butter

Equipment you will use

Frying Pan

Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

feta, crumbled 1

green onion, sliced 1Tbsp

herbs (a combination of mint, dill and parsley), chopped 118milliliters

packed spinach, steamed and squeezed to drain 28-inchs

(8 inch) tortillas

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 Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.