• Veronica

Spinach Bake & Quesadillas

This recipe is as a healthier (and easier) alternative to traditional French spinach soufflé, which contains a béchamel sauce made with flour, butter, and milk. It is a great way to get kids to eat more spinach! They have fun watching the soufflé grow in the oven and flipping their quesadillas on the pan!



INGREDIENTS:

Tortilla:

2 cups organic spinach (remove stems) - frozen organic spinach is perfect because it's frozen at just the right nutritious moment

½ cup milk

2 eggs, beaten

2 teaspoons grated parmesan cheese (optional)

½ teaspoon salt

½ teaspoon pepper

1 tbsp olive oil

Optional additional toppings: Broccoli, red onions, ham, bell peppers, or whatever is in your veggie drawer!

Quesadillas:

soft whole grain flour or corn tortillas

mozzarella cheese slices



METHOD:

Preheat oven to 350 degrees. Cook spinach in salted boiling water for two minutes, and drain. In a blender, add drained spinach, milk, eggs, cheese (optional), salt, and pepper, and blend without liquifying. Line a soufflé ramekin with olive oil and add spinach mix. Top with cheese. Bake for 45 minutes, or until a knife is clean when taken out of the soufflé.

For the quesadillas, warm tortillas on both sides of a pan. Add cheese while tortilla is open and flat, and allow to melt. Place a slice of spinach bake on one half of the open tortilla, then fold with a spatula, and finish cooking until the tortilla is golden brown.

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