Preparation:
Black pepper, freshly ground, to taste Combine in medium skillet, spinach, onion, tomatoes, garlic, poblano, lemon juice and cumin. Cook about 5 minutes over low heat. Then mix in bowl with the ricotta cheese, cilantro, half the Monterey Jack; season with pepper. Spoon over 4 of the tortillas, topping with remaining Jack cheese, and place remaining tortillas on top. Place quesadillas in frying pan over low heat and cook each side until light brown and cheese melts. Quarter each quesadilla and serve.
4 Servings |
