Cheese and Spinach Quesadilla

Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the diced tomatoes or Pico de Gallo.

Lay the flour tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Then divide the cooked baby spinach evenly among the tortillas. Divide evenly the grated Queso Quesadilla and Queso Cotija Molido over the tortillas. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil.

When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins.

Heat a medium skillet over medium-high heat and add the baby spinach, stir occasionally and cover. Drain excess water, and set aside.

Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool. Reduce the oven temperature to 300 degrees.

Preheat oven to 325 degrees.

Directions:

Ingredients:

Cheese and Spinach Quesadilla:

Heat a griddle or dry cast iron skillet over medium-high heat.