QUESADILLAS VERDE WITH CACIQUE QUESO FRESCO
WHAT YOU NEED
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 10-ounce bag fresh spinach leaves, cleaned, any tough stems discarded
- 1 large jalapeño, seeded and minced
- 1 10-ounce package Cacique® Queso Fresco, crumbled
- Salt and pepper
- 8 8-inch flour tortillas
- Cacique® Ranchero® Crema Natural, for serving
- Cacique® Homestyle Salsa, for serving
HOW TO MAKE IT
- In a large skillet over medium heat, heat the olive oil. Add the garlic and cook for 30 seconds. Add the spinach and chopped jalapeño and cook, stirring frequently, for 3 to 4 minutes, until the spinach wilts.
- Remove the pan from the heat and stir the crumbled Queso Fresco into the spinach, stirring well until the cheese softens. Taste and season with salt and pepper, as needed.
- Lay four tortillas out on a clean space. Divide the spinach mixture among then, using a spoon to smooth the mixture to the edges of the tortillas. Top each with another tortilla.
- Heat a large dry cast-iron skillet over medium heat. Using a large spatula, lift the first filled tortilla into the pan. Cook for 2 to 3 minutes per side, until the tortilla is golden brown, and the edges are slightly crisp. Remove to a cutting board and use a large sharp knife to cut the quesadilla into quarters. Keep warm on a serving platter while you cook the remaining quesadillas. Serve with Ranchero® Crema Natural and Cacique® Homestyle Salsa.
