Quick Spinach Quesadillas
  • 4ounces baby spinach leavescoarsely chopped
  • 1bunch scallionsthinly sliced
  • 1 ½cups grated pepper jack cheese (or cheddar, Gruyère, Jarlsberg, or Gouda)
  • 3 eggs
  • ¼teaspoon sea salt
  • ¼teaspoon freshly ground black pepper
  • 1½ – 2tablespoons clarified butter (ghee) or olive oil
  • 49-inch (or eight 6-inch) whole-wheat tortillas
  1. Combine spinach, scallions, and cheese in a large bowl. In a separate bowl, beat eggs with salt and pepper. Heat a concave pan, such as a large wok, on medium-low and add about 1 teaspoon clarified butter. Swirl to coat evenly. Place one tortilla in pan and mound half of spinach mixture in the middle. Make an indentation in the center of the mound and pour half of egg mixture into it. Immediately place another tortilla on top and press down, first in center, then all around the edge. The goal is to form a seal by forcing some of the egg to the outer edge, where the heat will cook it and join the two tortillas. Turn heat to low and cook for a minute or two, until edges are sealed and bottom is golden
  2. Top tortilla with about 1 teaspoon clarified butter and flip. Cook other side a minute or two, until lightly browned. Slide onto a cutting board. Repeat with remaining ingredients. Cut into wedges and serve warm.
Recipe Notes
Nutrition Facts
Quick Spinach Quesadillas
Amount Per Serving
Calories 360
% Daily Value*
Cholesterol 139mg 46%
Sodium 564mg 24%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 360 cal, 46% fat cal, 18g fat, 8g sat fat, 139mg chol, 15g protein, 32g carb, 3g fiber, 564mg sodium