Cheesy Spinach and Corn Quesadillas

Ingredients

• 2 each tortillas (medium flour)
• 2 cups spinach (fresh, chopped)
• 1/2 cup sweet corn (canned or frozen, drained)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 tbsp olive oil
• 1 clove garlic (minced)(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 1/4 cup salsa
• 2 tbsp crema or sour cream

Instructions

1. 1

   Prep (10 minutes): Chop the spinach, mince the garlic (if using), and measure the corn and cheese.

2. 2

   Cook filling (about 5 minutes): Heat olive oil in a skillet over medium heat. Add garlic (if using) and sauté 30 seconds, then add spinach and cook until wilted. Stir in corn and season with salt and black pepper.

3. 3

   Assemble (about 5 minutes): Lay tortillas in the skillet (or on a clean surface). Sprinkle cheese over one half of each tortilla, add the spinach-corn mixture, then fold over.

4. 4

   Cook quesadillas (about 10 minutes total): Cook until golden and crisp, 3–5 minutes per side, adding a little oil if the pan looks dry. Remove and repeat if needed.

5. 5

   Serve: Cut into wedges and serve with salsa and crema.