Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              large  corn tortillas
  1        large bunch  spinach (washed -- de-stemmed, and
                        chopped)
  1              bunch  scallions (minced)
  2             cloves  garlic (minced)
  2             medium  tomatoes (chopped)
  2        Tablespoons  lemon juice
  1           teaspoon  ground cumin
  1                cup  Monterey Jack cheese
  4        Tablespoons  ricotta cheese
  4        Tablespoons  fresh cilantro
  1              small  poblano chile

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

Nutritional Information:

989 Calories (kcal); 48g Total Fat; (42% calories from fat); 46g Protein; 100g Carbohydrate; 132mg Cholesterol; 986mg Sodium