Lunch time is always that one meal that everyone is looking for something tasty and healthy, but also quick. Even though I’m a stay at home mom, I’m looking for the same. We are big fans of quesadillas in this household. Our flat skillet has a permenant residence on the stove top for whenever one of us wants one. My daughter prefers a simple cheesy quesadilla while my husband and I will just grab leftovers from the refrigerator. I’ve been trying to eat better and expand my own vegetable repertoire and spinach is an easy way to do that. I’ve found that if you cook spinach down and add cheese, it’s usually a winner! Case in point is this Spinach Alfredo pizza!  While I can’t get my daughter to eat a whole piece, she will take a few bites and I feel like I’m slowly winning the battle over the three year old. The husband is a different story!

When making this, make sure to chop the spinach if you don’t it can get somewhat stringy. You want your cheese to be oozing out and stringy, not the spinach! I enjoy this with and without the onion, so don’t let that stop you either. Any white cheese will work, so choose your favorite if you’d like.

Creamy Spinach Quesadilla

Ingredients

• 8 oz fresh spinach, washed and chopped
• 1 tsp. unsalted butter
• 2 Tbsp yellow onion, finely diced
• 1 tsp sour cream
• 1/8 tsp nutmeg
• 1 flour tortilla
• 1/4 cup shredded Monterey Jack

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In a large non-stick skillet, on low heat, saute the spinach in butter. Once the spinach has wilted, add the onion, sour cream, and nutmeg. Put the spinach mixture on one half of the tortilla and spread cheese on top of the mixture. Fold the tortilla over and cook on a hot cast iron skillet until browned on each side. Cut into wedges and serve immediately.

Source: The Way to His Heart