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Blue cheese quesadilla

Jill Dupleix
Jill Dupleix

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Spinach and Cheese Quesadilla
Spinach and Cheese QuesadillaSupplied

Melted cheese paradise in a soft tortilla.

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Ingredients

  • 750g English spinach leaves

  • Sea salt and pepper

  • 400g fresh mozzarella balls, drained

  • 200g creamy blue cheese (eg. gorgonzola)

  • 8 soft wheat flour tortillas

Method

  1. Wash the spinach well and shake dry. Heat a dry non-stick pan, add the spinach and cook quickly, wilting it while evaporating the water.

    Squeeze dry, finely chop and toss with sea salt and pepper. Slice the mozzarella finely and roughly crumble the blue cheese.

    Arrange a few mozzarella slices over one flour tortilla, scatter with blue cheese and strew with spinach.

    Top with a second flour tortilla, pressing down lightly. Cook in a dry non-stick frying pan over medium heat for about 2 minutes until lightly browned. Turn once, and cook the other side until the cheese has softened. Slide onto a board and cut into quarters. Repeat with the remaining tortillas.

    This recipes is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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