Spicy Spinach Quesadillas

1. 1

   Heat 1/4 cup water in a large skillet over medium heat.

2. 2

   Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.

3. 3

   Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.

4. 4

   Rinse and dry the same skillet. Spray the skillet with cooking spray and heat over medium-high heat. Place 1 to 2 tortillas in the hot skillet, and evenly spread a thin layer of cheese over the surface.

5. 5

   Separate cooked spinach leaves and spread over the cheese.

6. 6

   When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible and drop it onto the open tortilla. Optionally add chicken to half the tortilla also (ingredient not listed above).

7. 7

   Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.