Two small poblano peppers
2 tablespoons olive oil, separated
Two cloves garlic, minced
6 ounces baby spinach
2 cups reduced-fat Monterey Jack cheese, grated
12 small flour tortillas
Optional: Guacamole, sour cream, salsa
Place the poblano peppers on a baking sheet and broil for 10 minutes, turning the peppers halfway through.
Place a medium, flat-bottomed skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the minced garlic and sauté for one to two minutes or until fragrant.
Add the baby spinach and sauté for three to five minutes.
Transfer to a paper towel-lined plate and gently press the excess liquid out.
When the poblanos are cool enough to handle, peel off the charred skin with your fingers and cut the flesh away from the stems and seeds. Roughly chop.
Lay out six tortillas. Evenly distribute the grated cheese, spinach and poblanos, and top with the remaining tortillas.
Grease the skillet with a paper towel dipped in olive oil, and heat the skillet on the stove. Once hot, add one quesadilla and cook it for three to four minutes, or until browned on the bottom.
Flip and partially cover the pan to help melt the cheese for an additional three to four minutes.
Repeat with remaining quesadillas.
Cut the cooked quesadillas into wedges and serve with guacamole, salsa and sour cream.
TIP: If you have a gas stove, turn the burner on high and hold each poblano pepper with tongs over the flame, rotating, until all sides are blistered and starting to char. Transfer them to a bowl, and cover the bowl quickly and tightly with foil to allow the skins to loosen.
