I spent yesterday afternoon grilling for an upcoming Newsday story, and I had some leftover cheese and tortillas from the photo shoot. So today, when I picked up a beautiful bunch of local spinach at the newly opened Green Thumb, I sauteed it with an onion and used it as a filling for these grilled quesadillas. Not authentic Mexican, but authentic Sag Harbor. Here is the recipe:
Spinach and Mozzarella Quesadillas
Serves 2 as a main course, 4 as an appetizer
2 tablespoons olive oil
1 small onion, finely chopped
6 ounces spinach, washed and chopped
Salt
Ground black pepper
6 ounces shredded mozzarella cheese
1/3 cup grated Parmesan
Four 8-inch flour tortillas
1. Heat 1 tablespoon olive oil in a large saucepan. Add the onion and cook over medium-high heat until softened, about 3 minutes. Add the spinach and cook, stirring, until just wilted. Season with salt and pepper. Transfer to a colander and press on the spinach to drain off any excess liquid.
2. Preheat a gas grill to high. Sprinkle some cheese on one half of each tortilla. Spread spinach mixture on top of cheese. Fold tortillas over and brush outsides with the remaining tablespoon olive oil.
3. Clean grill. Turn heat down to medium. Grill quesadillas covered, turning once, until golden with darker grill marks on both sides, 2 to 4 minutes total. Cut into wedges and serve immediately.
No comments:
Post a Comment