Quesadillas Albuquerque

Serves 4

Ingredients

• 8 large corn tortillas
• 1 large bunch of spinach (washed, de-stemmed, and chopped)
• 1 bunch scallions (minced)
• 2 cloves garlic (minced)
• 2 medium tomatoes (chopped)
• 2 Tbsp lemon juice
• 1 tsp ground cumin
• 1 cup Monterey Jack cheese
• 4 Tbsp ricotta cheese
• 4 Tbsp fresh cilantro
• 1 small poblano chile
• Black pepper, freshly ground, to taste

Instructions

1. Combine in medium skillet, spinach, onion, tomatoes, garlic, poblano, lemon
2. juice and cumin. Cook about 5 minutes over low heat. Then mix in bowl with
3. the ricotta cheese, cilantro, half the Monterey Jack; season with pepper.
4. Spoon over 4 of the tortillas, topping with remaining Jack cheese, and
5. place remaining tortillas on top. Place quesadillas in frying pan over low
6. heat and cook each side until light brown and cheese melts. Quarter each
7. quesadilla and serve.

Print Recipe

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