Spinach and Feta Quesadillas With Pickled Jalapeños
By Ali Slagle · 15 minutes · 2 quesadillas
A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 10 minutes
- ⏱️ Total time: 15 minutes
- 🍽️ Yield: 2 quesadillas
Ingredients
- 2 cups (about 2 ounces) baby spinach or baby kale
- 2 tablespoons sliced pickled jalapeño or pepperoncini peppers
- 1 cup (4 ounces) shredded Monterey Jack cheese
- ¼ cup crumbled feta
- 2 (8- to 10-inch) flour tortillas
- Any combination of salsa verde, crema and guacamole (all optional), for serving
Directions
- Heat a large skillet over medium. Meanwhile, rip the spinach roughly in half into a medium bowl. Add the pickled peppers and squeeze with your hands until the greens are wilted and darker green. Add the Monterey Jack and feta and toss to combine.
- Sprinkle half the filling across half of each tortilla, then fold the tortillas over the filling to create a half moon.
- Add the folded tortillas to the skillet. Cook, pressing down occasionally, until the cheese has melted and the tortillas are crisp and golden, 1 to 3 minutes per side. Transfer to plates, let sit for about 30 seconds, then cut into wedges and eat with desired toppings.
Write a comment