It's that time of the semester when I fall behind on the recipes. I promise I've been cooking; I just haven't been posting!
Time for another edition of What's in the Box? If you're tired of plain old sandwiches, why not try a veggie quesadilla instead?
Notes: These come out pretty thin, so I don't know how well they will work for lunch all by themselves. I brought some other stuff along with me and had plenty to eat.
I prepped these on Sunday so I had one for each day of the week. Worked perfectly--so much easier than trying to fix them during the week.
Cutting these with a pizza cutter was super easy.
Once these were cooled and cut, I stored each one in a sandwich bag in the fridge. That way all I had to do is throw one in my lunchbox before school.
I ate mine cold (I don't mind cold quesadillas), but you could nuke yours in the microwave at work if you like them warm.
10 taco-sized flour tortillas
2 cups fresh baby spinach leaves
1-1 1/2 cups grated colby jack cheese (or other melting cheese)
Directions: Heat oven to 350.
Line a baking sheet with foil. Put 5 tortillas on the baking sheet. Tear the spinach leaves into smaller pieces. Put a thin layer of cheese on each tortilla. Add a layer of torn spinach leaves. Add another layer of cheese on top (if you like more cheese). Top with a second tortilla.
Bake for approximately 10 minutes until the quesadillas start to brown and crisp. Allow the quesadillas to cool.
Cut into four triangles and store in the fridge. Enjoy warm or cold!