Sauteed Spinach Quesadillas with Marinated Veggies

By S_brabec

Zucchini is usually cooked in Mexican-type recipes -- often for too long. In this recipe it's barely cooked at all. The spinach is the "meat substitute" in this dish, giving you something to sink your teeth into.

Ingredients

• 1 bunch of spinach
• 2 summer squash
• 3 carrots
• 1 red onion
• 2 T. olive oil
• a pinch of salt
• juice of half a lemon
• 1 clove of garlic
• 2 C Jack or Cheddar cheese, grated
• tortillas

Preparation

Step 1

Soak 1 bunch of spinach in a water bath, refilling and draining it 2-3 times to remove all the grit.
Using a vegetable peeler, shave 2 summer squash into long ribbons.
Do the same to 3 carrots.
Cut 1 red onion in half and then slice one half into very thin half rounds.
Toss the three different vegetables with 2 T. olive oil, a pinch of salt, and the juice of half a lemon. (If you like it spicy, add some red pepper flakes or a few slices of pickled jalapeno.) Allow to sit for at least 30 minutes, tossing several times.
Drain the spinach and chop roughly.
Mince 1 clove of garlic.
Heat 2 T. olive oil, add the garlic and saute until it turns light gold, then add the spinach leaves and toss to coat with oil. As soon as the spinach is all wilted, turn off the heat and sprinkle with a pinch of salt. (You can steam or blanch the spinach, without garlic, if you prefer). Tilt the pan and move the spinach to one side so that the cooking juices drain out.
Grate Jack or Cheddar cheese to make 2 C.
In another pan, heat tortillas one at a time and flip. Sprinkle with cheese, then add a spoonful or two of spinach and another of the marinated veggies.
Fold the quesadilla, then flip it and cook on the other side until the cheese is melted. Repeat.