Quesadillas

 1. Have ready:

 8 gluten-free brown rice tortillas

 1 pound fresh organic baby spinach

 1 cup grated pepper jack rice cheese


2.  Steam baby spinach until slightly soft.


3.  Heat a skillet or griddle, and cook the tortillas one at a time. 30 seconds on a side.  

Spread a little spinach and about 2 tablespoons of grated cheese on half the tortilla,and fold the other half over.  Continue until all the tortillas are filled.


4.  Cook about 1 minute on each side, until the cheese melts.

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