Great as an appetizer, or a meal.
One of the first things I missed when I had to go gluten-free was the spinach quesadillas I had on Friday nights when meeting friends for margaritas at our favorite neighborhood mexican restaurant. It was part of my weekly routine and was hard to say goodbye. So I learned to make them at home, using easier-to-digest goat’s cheese, and adding a healthy dose of garlic. It wasn’t long before these became a Saturday night ritual in my house – a perfect little meal to watch a movie with. They make very cute appetizers, too.
6 cloves of garlic, chopped
16 ounces of fresh spinach
butter or margarine (I use Earth’s Balance soy-free natural buttery spread)
12 grain-free tortillas or plantain crepes
8 ounces goat’s cheese
pinch of salt
1 tablespoon olive oil
goat’s yogurt or full-fat organic sour cream (optional)
Heat the olive oil over medium heat. Saute the garlic for about a minute, until tender. Add the fresh spinach and pinch of salt. If you can’t fit all the spinach in the pan, add it bit by bit as the spinach wilts. Don’t overcook the spinach as it will release too much water. Move the wilted spinach to the side of tha pan as you put more fresh spinach in. Cook until all the spinach is just wilted. Remove the pan from the heat. Using your spatula, make six even “piles” of the spinach in the pan.
Butter one side of each tortilla. Place a tortilla, butter side down on a cutting board. Top with a layer of shredded cheese. Top with a “pile” of spinach, and spread the spinach out evenly. Top with another layer of shredded cheese. Even though its hard not over stuff the tortillas (I know, I always do), if you pile too much on, you won’t be able to flip them without spilling the innards. So keep this in mind. Top with another tortilla, butter side up. Repeat until you have six uncooked tortillas.
Heat a heavy bottomed skillet over medium high heat. Place one tortilla on the pan. Cook for two to three minutes, until the bottom of the quesadilla is golden brown. Flip the quesadilla over and cook another two to three minutes, until the other side is golden-brown and the cheese is just melting. Repeat until all six tortillas are finished.
Cut into triangles and serve with salsa and sour cream, if desired.