Spinach and Lentil Quesadillas with Pepper Jack

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 1/2 cups cooked lentils, drained
• 4 cups fresh spinach, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas, 8-inch
• 2 cups shredded pepper jack cheese
• 2 tablespoons butter, softened
• 1/2 cup salsa, for serving
• 1/2 cup sour cream, for serving

Method

1. 1

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

   4:00 · Cook onion
2. 2

   Add the garlic, cumin, and chili powder and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic and spices
3. 3

   Stir in the cooked lentils and spinach. Cook, stirring occasionally, until the spinach wilts, about 3 minutes.

   3:00 · Wilt spinach
4. 4

   Season the lentil mixture with salt and pepper. Remove from the skillet and set aside to cool slightly.

5. 5

   Wipe out the skillet. Lay 4 tortillas flat and sprinkle each with a quarter of the pepper jack cheese, then top with a quarter of the lentil-spinach mixture and another sprinkle of cheese. Top with the remaining 4 tortillas.

6. 6

   Spread a thin layer of softened butter on the outside of each quesadilla.

7. 7

   Place one quesadilla in the skillet over medium heat and cook until golden and crisp, about 3 minutes per side.

   3:00 · Cook quesadilla
8. 8

   Transfer to a cutting board and repeat with the remaining quesadillas, wiping the skillet between batches if needed.

9. 9

   Cut each quesadilla into wedges and serve warm with salsa and sour cream.