It's Not Easy Being Green

If I were forced to live on a desert island (or in an underground bunker, or, G-d forbid, somewhere in Ohio) and could only take two kinds of food with me, the obvious choices would be bread and cheese. Once you get out of that duo, however, things get complicated. Would I rather have, for instance, fresh raspberries or fresh tomatoes? What about avocados? Sugar snap peas? Veggie sausage? Vidalia onions? Pesto!?!?

Too many choices.

One thing is certain - I like grain-derived products. (Sorry to the gluten-sensitive among you - them's the breaks). And this recipe, which I made last night, brings together bread(ish), cheese and another top-10 food, fresh baby spinach. Yummy. :0)

Spinach Quesadillas with Salsa and Sour Cream
4 10" tortillas (I use a fat-free, whole grain number from TJ's).
1 medium bag (~8 oz?) baby spinach, washed (again) and torn into pieces
~1 tbsn finely chopped sweet onion
salt and pepper
1 large ball fresh mozzarella, cut into 1/2" thick sticks (best done while still cold) (kosher)
1/2 cup shredded light cheddar-jack blend (I mix a bag each of Miller's brand cheddar and Cabot's shredded monterey jack or pepper jack in a bowl, then divide amongst the original bags.
1 1/2 tsp extra virgin olive oil

1. Heat 1/2 tsp olive oil in a pan. Add the chopped onions and cook until translucent and beginning to brown.
2. Rinse the spinach and shake to remove excess water. Throw the spinach into the skillet with the onions and toss around until wilted (2 minutes). Remove from heat.
3. One at a time, take the tortillas and, dividing the spinach into quarters, spoon spinach onto tortillas. Add fresh mozzarella and sprinkle lightly with shreds, then grind some fresh pepper and add a little salt (if you use salted mozzarella or salted the spinach & onions while they were cooking, adjust accordingly).
4. Returning the skillet to the heat, add about 1/4 tsp oil to the skillet and heat over medium-high. Add one quesadilla at a time and cook until bottom is brown and cheese begins to bubble. Flip and repeat, then set to drain on paper towels.
5. Serve with salsa and sour cream. I like to mix them together in a 2:1 ratio to make a creamy, spicey sauce.

Happy Weekend!
~KG.