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Quesadillas have taken the culinary world by storm, becoming a beloved staple in both Mexican and American cuisines. These delightful creations, characterized by their crispy tortillas filled with an array of savory ingredients, are not just versatile but also incredibly satisfying. Whether enjoyed as a quick snack, a light lunch, or a hearty dinner, quesadillas can cater to any palate. Their ease of preparation and the endless possibilities of fillings make them a favorite among home cooks and restaurant chefs alike.

Spinach and Feta Quesadillas (20 minutes)

Looking for a quick and delicious vegetarian option? Try these Spinach and Feta Quesadillas! Packed with fresh spinach, creamy feta, and melty mozzarella, they're easy to whip up in just 20 minutes. Sauté onions and garlic for a flavorful base, then combine everything in flour tortillas and cook until crispy. Perfect for a snack or light meal, serve with salsa or avocado on the side for an extra twist. Healthy, tasty, and satisfying!
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Ingredients
  

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1 cup shredded mozzarella cheese

½ cup diced onion

2 cloves garlic, minced

4 large flour tortillas

2 tablespoons olive oil

Salt and pepper to taste

Optional: red pepper flakes for some heat

Instructions
 

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until they become fragrant and the onion is translucent, about 3 minutes.

    Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if desired. Remove the skillet from the heat and let the mixture cool slightly.

      Prepare the Quesadillas: In a mixing bowl, combine the sautéed spinach mixture with the crumbled feta and shredded mozzarella. Stir well to combine.

        Assemble the Quesadillas: Take one flour tortilla and spread a quarter of the spinach and cheese mixture on one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat with the remaining tortillas.

          Cook the Quesadillas: In the same skillet, add the remaining tablespoon of olive oil. Heat over medium-high heat. Once hot, add the quesadilla and cook until golden brown and crispy, about 2-3 minutes per side. Use a spatula to carefully flip.

            Serve: Remove the quesadillas from the skillet and let them cool for a minute before cutting them into wedges. Serve warm with salsa, sour cream, or avocado on the side.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4