It might seem tempting to skip pre-frying the spinach with garlic - but don't. It gives a much more rounded flavour to the quesadillas and you'll know if it's not there. Also, draining the liquid released when the spinach is cooked will stop your quesadillas turning soggy. Enjoy!
1 tbsp olive oil
1 garlic clove, chopped
250g bag spinach leaves
4 slices Gouda
4 wholemeal tortilla wraps
Gently fry the garlic in the olive oil until just softened and then tip in the spinach. It might look like a lot, but it will wilt down quickly. Give it an occasional stir around, to stop it burning. Once the spinach has wilted, remove from the heat and tip into a small bowl. Press a spoon or spatula against the spinach in the bowl and tip the excess water away. Once your spinach is as dry as you can get it, prepare the quesadillas.
Lay two of the wraps in front of you and scatter with the Gouda - you might need to tear up the slices to make them fit. Go fairly near to the edges but leave a border of about half a centimetre all the way around, as the cheese will ooze out a little once melted. Scatter the cooked and drained garlic-spinach over the cheese and top with the remaining wraps, to make a kind of a sandwich.
What are your favourite quesadilla fillings?