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1. Thinly slice the onion and red bell pepper. Mince the garlic. Roughly chop the baby spinach so the leaves are in bite-size pieces.
3 cup baby spinach,
0.5 piece yellow onion,
0.5 piece red bell pepper,
1 clove garlic clove
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2. Heat half of the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened and lightly golden, about 5 to 7 minutes.
0.5 piece yellow onion,
0.5 piece red bell pepper,
1 tbsp olive oil
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3. Add the garlic, smoked paprika, ground cumin, salt, and black pepper to the skillet and cook, stirring, until fragrant, about 30 seconds.
1 clove garlic clove,
0.5 tsp salt,
0.2 tsp black pepper,
0.2 tsp smoked paprika,
0.2 tsp ground cumin
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4. Add the chopped spinach to the skillet and cook, tossing, until wilted and most of the moisture has evaporated, 2 to 3 minutes. Transfer the mixture to a bowl and wipe out the skillet.
3 cup baby spinach
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5. Lay the tortillas on a work surface. Evenly sprinkle half of the cheddar cheese and half of the mozzarella over one half of each tortilla, leaving a small border at the edge.
2 piece flour tortilla,
0.4 cup shredded cheddar cheese,
0.2 cup shredded mozzarella cheese
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6. Divide the warm spinach mixture over the cheese on each tortilla, then top with the remaining cheddar and mozzarella. Fold each tortilla in half over the filling to form half-moon shapes and press gently.
2 piece flour tortilla,
3 cup baby spinach,
0.8 cup shredded cheddar cheese,
0.5 cup shredded mozzarella cheese
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7. Return the skillet to medium heat and add the remaining olive oil and the butter. When the butter is melted and bubbling, place the folded tortillas in the skillet.
2 piece flour tortilla,
1 tbsp olive oil,
1 tbsp unsalted butter
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8. Cook the quesadillas until the bottoms are crisp and deep golden and the cheese is beginning to melt, about 3 to 4 minutes. Carefully flip and cook the second side until crisp and the cheese is fully melted, another 2 to 3 minutes.
2 piece flour tortilla,
0.8 cup shredded cheddar cheese,
0.5 cup shredded mozzarella cheese
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9. Transfer the quesadillas to a cutting board and let rest for 1 minute, then cut into wedges. Garnish with chopped fresh cilantro if using, and serve hot with sour cream and salsa on the side.
0.2 cup sour cream (for serving, optional),
0.2 cup salsa (for serving, optional),
2 tbsp fresh cilantro (garnish, optional)
By mansi