# Ingredient List:
→ Quesadillas
01 - 8 large flour tortillas (10-inch)
02 - 2 cups fresh baby spinach, chopped
03 - 2 cups sharp cheddar cheese, grated
04 - 1 tablespoon olive oil or melted butter
05 - Pinch of salt and black pepper
→ Optional Garnishes
06 - Sour cream, for serving
07 - Salsa or pico de gallo, for serving
# Directions:
01 - Preheat a large nonstick skillet over medium heat.
02 - Using a shamrock-shaped cookie cutter or sharp knife, cut shamrock shapes from the tortillas. You should obtain 2–3 shapes per tortilla, depending on the size of your cutter.
03 - Lay half of the shamrock-shaped tortillas on a clean surface. Sprinkle each with a layer of chopped spinach and cheddar cheese. Season lightly with salt and pepper.
04 - Place another shamrock-shaped tortilla on top of each, pressing down gently to seal.
05 - Brush the tops lightly with olive oil or melted butter.
06 - Cook the quesadillas in the preheated skillet, 2–3 minutes per side, until golden and cheese is melted. Work in batches if necessary.
07 - Remove from the skillet and let cool slightly before serving with sour cream and salsa if desired.
