Being a college student on a budget, I gotta work with what I got. And as the weeks approaching spring break are dwindling down, I’m trying to use all my perishable food before I leave to make sure nothing goes to waste. Luckily on my last trip to the grocery store I bought a package of whole wheat tortillas, which are extremely versatile and can be used for wraps, quesadillas,chip and the list goes on.
So utilizing my wraps and some produce and other ingredients I had in my fridge, I made my own version of a quesadilla. The recipe is as follows:
- 1 whole wheat tortilla
- 1 hand full of raw spinach
- 1/2 cup of mozzarella cheese
- 2 spoonfuls of diced tomatoes
- teaspoon of olive oil
- pinch of salt & pepper
- In a frying pan on medium heat, add 1 teaspoon of olive oil, and spread throughout pan.
- Then add raw spinach to the pan and sauté until all is cooked, adding as much salt and pepper as desired
- Remove the pan from heat and set aside cooked spinach in a bowl and mix with the diced tomatoes.
- Place the pan back on medium head and place whole wheat tortilla flat into the pan.
- Add a layer of the cheese (about half) on to one side of the tortilla. Then add mixture of tomato and spinach on top of the cheese. Then add the remaining cheese on top. ( seem in the picture)
- Before folding the bares side of the tortilla over, let the top cheese melt almost completely. Then you should be able to fold it with a spatula. After you have folded the wrap so it is quesadilla like, you can remove from heat or keep in pan and flip until the wrap has reached its desired crispiness.
This meal is definitely an alternative to your traditional quesadilla. By adding spinach and tomatoes, and using mozzarella cheese, it strays far away from the traditional Mexican flavors and instead incorporates some added Italian flair (we all know how much I LOVE Italian food). This recipe can manipulated and changed effortlessly by incorporating different ingredients, or by adding a little more this and a little less of that it really gives you the opportunity to make it your own. Over all this meal took me about 15 minutes to make, together with prep and cooking (and probably less time to eat it). So simple,easy, and pretty darn healthy!
If you like this recipe, have longer time to cook and want to greatly develop the Italian flavors of the dish, check out Giada De Laurentiis’s version of an elevated Italian quesadilla.