Dillas

We eat a lot of quesadillas at our house. They're quick, easy, and can be customized to fit everyone's taste. In fact, simple cheese quesadillas have become my signature contribution at weeknight school events when I have very little time to prep. The kids eat them plain, and I add a bowl of salsa alongside for the adults to spice theirs up. I can purchase 3 ingredients (tortillas, cheese, salsa), make an entire lasagna pan of them in about 30 minutes, and keep them warm in the oven until I cart them off to whatever kid-event they're headed to. It works out great for everyone!

Recently I was doing this exact thing when I decided to make a few extra "adult" quesadillas using whatever I happened to have in the fridge. This ended up being a great discovery, on par with macaroni and cheese or strawberry shortcake. I mean it - these are scrumptious! Next time you're in the food doldrums and need a quick solution, definitely try these out. Just remember to make extra!

Simple Spinach Quesadillas

• 4 taco-sized tortillas (flour, wheat, or corn)
• About 1 1/3 cups of shredded Mexican cheese (jack or cheddar will also do fine)
• About 2 cups fresh baby spinach, roughly chopped
• 3 green onions, white and light green parts, cut lengthwise into fourths, then very finely sliced
  

First prep the cheese and veggies. Warm a skillet or grill pan on medium. To assemble the quesadillas, put about 1/2 a tablespoon of green onions on one half of each tortilla. Then spread about 1/3 cup of cheese over that. Finally, spread 1/2 cup of spinach on top. The tortillas will seem very full - fold in half and crease slightly so they stay closed. Grill for a few minutes on each side, pressing them closed occasionally with a spatula to help the spinach to cook down. Enjoy!