Spinach and Feta Quesadillas
From: Jeff
1 med shallot, minced
1 med garlic clove, minced
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 cup feta cheese, crumbled
1/2 cup grated Parmesan cheese
2 Tbsp creamer, such as half-and-half
1/4 cup canned cannelloni beans, drained, rinsed, and mashed
1/4 tsp black pepper
1 tsp fresh lemon juice
Sour cream
Flour tortillas
1 med lemon, quartered
Coat a 10-inch skillet with olive oil and heat over medium heat. Add shallot and garlic and sauté 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates (about 3 minutes). Remove from heat.
Add feta and Parmesan cheeses, creamer, beans, pepper, and lemon juice to skillet; stir until well combined.
Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
Recoat skillet with olive oil. Place 2 folded tortillas in skillet and brown over medium heat. Set aside and keep warm. Repeat with other tortillas.
Cut each tortilla in half to form quarters. Serve with lemon wedges and sour cream. Yields 8 quarters.