Spinach Quesadillas

A take on the more traditional chicken and cheese filled ones, these quesadillas work just as well in a bowl as a dip as they do in tortilla shells.

Mats:

1 Tbs. vegetable oil
8 oz. tempeh, crumbled

2 tomatillos, husks removed and diced
1 lb. spinach, torn into bite-sized bits
1jar salsa

6 8- or 9-inch whole wheat tortillas
1 7-oz. pkg. cheddar cheese

Preheat oven to 350

 

Heat the oil in a large pan over medium-high heat

 

Add the crumbled tempeh and tomatillos and cook for 8 minutes.

Wash the torn spinach, toss it into the pan and cover. This will steam the spinach. Leave the cover on for about 5 minutes.

Add the jar of salsa and stir well.

On a dark cooking pan (like you would make cookies on), place one of the tortillas. Place about 1/3c of the spinach mixture on half of the tortilla

Sprinkle with cheese.

Fold the other half of the tortilla over the spinach and cheese half so you've made a little pocket.

Repeat with the remainder of the tortillas

Bake at 350 degrees for 25 minutes or until tortillas begin to brown.

Cut each tortilla in half and serve (with extra salsa or sour cream, if that floats your boat)