I love a laid back dinner at home, even better when it doesn’t involve cutlery. I stuffed these quesadillas with Gouda, spinach and zucchini. And because you can never have too much cheese, I made a feta salsa to go along with it.
This recipe makes 4 quesadillas.
8 large tortillas
For the filling:
1 tablespoon of olive oil
200grs of fresh spinach
2 zucchinis, chopped into small pieces without the seeds
150grs of sour cream
180grs of shredded Gouda
A pinch of garlic powder
A pinch of onion powder
For the pomegranate & Feta salsa:
100grs of crumbled feta
½ cups of pomegranate seeds
2 tablespoons of lime juice
2 tablespoons of olive oil
2 tablespoons of chopped coriander
To make the salsa; just mix the crumbled feta with the pomegranate, olive oil, lime juice, coriander, salt and pepper. Set it aside.
Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, add the zucchini, garlic powder, onion powder, salt, pepper and lemon pepper. Cook for about 3 minutes while stirring. Then add the spinach and cook it until it becomes wilted. Add a bit more salt and pepper. Transfer it to a bowl.
To assemble each quesadilla, place one tortilla on a large plate. Spread a thin layer of sour cream over it. Then spread ¼ of the zucchini/spinach mixture. Finally sprinkle some of the shredded Gouda and cover it with another tortilla.
Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.
Slide the quesadillas into equal pieces and serve with the pomegranate & feta salsa. Enjoy!