Easy Spinach and Taleggio Cheese Quesadilla Recipe
Makes 1 quesadilla
1 eight inch flour or wheat tortillas 1 oz taleggio cheese (or with fontina or brie) 1/2 cup fresh baby spinach leaves loosely packed 1/4 teaspoon olive oil Sea sat
Lay out a tortilla on a work surface. Trim away the rind of the cheese, and cut into small pieces. Put the cheese pieces all over one half of the quesadilla. Place spinach leaves on top of the cheese. Fold over the other half to form a half moon shaped quesadilla.
Heat a non-stick pan on medium heat, drizzle a little oil. Place the folded quesadillas in the pan, and cook on medium heat for 1 minute or till the tortilla is light brown and cheese is just about to melt. Turn the quesadilla over and lightly brown the other side, about 45 seconds. Don’t over cook the tortillas, the cheese will get oily.
Cut into wedges and sprinkle a tiny pinch of sea salt on top. Serve with a lettuce, tomato, cucumber salad and your favorite salad dressing.