Gouda and Garlic Spinach Quesadillas

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

These quesadillas came about when I found a bag of spinach in the fridge that needed using up, along with a few slices of Gouda. They're really quick to make - perfect for when you get back late and just need to eat something warm, or for a quick lunch. And each round contains half a pack of spinach - one serving of your 'five a day'. 

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!

Gouda and Garlic Spinach Quesadillas
Makes 2
Ingredients
1 tbsp olive oil
1 garlic clove, chopped
250g bag spinach leaves
4 slices Gouda
4 wholemeal tortilla wraps

Method
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. 

Wipe out the frying pan with a tea towel or some kitchen paper and dry-fry the quesadillas, one at a time, for about 1-2 minutes per side, until lightly browned and crisp. Transfer to a board, cut each quesadilla into 6 wedges and eat while still hot. 

What are your favourite quesadilla fillings?