These are unapologetically green. Before you finish you’ll have bits between your teeth, a huge boost in antioxidants, and perhaps a good recipe for a St. Pattie’s Day party. As the sun angle tilts ever so slightly leaving us each day with a few more minutes of sunshine, I dream of green. I love green. I love green so much in fact, that all of my houses have been green and my bedroom is green. I’m not a fan of Kelly Green for anything except things in nature or food, so my home tends to take on a more apple or celery hue, but the grass green of nature and food consistently entices me. The evergreen colored hint-of-spice Poblano pairs remarkably well with the nutty spinach and the sassy goat cheese. This one is an easy work-week dinner that will help ring in the greens of Spring. The tortillas I use are Stacy’s BIG Organic from Colorado. Eat these for breakfast and you’ll be set for the day!
Ingredients:
- 1 Tbs. canola oil to coat pan
- 1 medium white onion, diced
- 3 Poblano peppers, diced
- 5 oz. fresh spinach, finely chopped
- 1 garlic clove, minced
- 1/2 lime, juiced
- salt to taste
- 1 cup grated hard goat cheese
- flour tortillas
Directions:
Saute the onion until it turns translucent. Add the diced Poblanos and cook on a medium high heat for a few minutes. Add garlic and mix with onion Poblanos. When the garlic smells fragrant after a minute, add the spinach. Season with lime juice and salt. Cook off any excess water.
To make the quesadillas, heat a griddle on medium heat. Place a tortilla in the griddle and fill with about 1/4 cup of the onion and pepper mixture as well as about 1 Tbs. of the cheese. Fold the tortilla in half and flip when one side is beginning to brown. Toast the other side and serve with black beans or your favorite salsa.
Vegetarian Perspective 