1/2 cup thinly sliced shallot
2 tsp. white wine
1 cup baby spinach, stems removed
Olive oil
2 flour tortillas
1 tbsp. sun-dried tomato packed in oil, julienned
Garlic salt
1 cup Parrano Origniale®
Melt butter in a non-stick skillet which is larger than your tortilla. Add shallot and cook over medium-low heat, stirring occasionally, until soft (about 8-10 minutes). Add wine and then baby spinach cooking for 2 more minutes stirring occasionally. Remove from heat into a bowl. Place a little olive oil in the bottom of the skillet. Place a tortilla in pan and over half the tortilla spread some Parrano Originale®, followed by some of the shallot/spinach mixture, 1/2 tablespoon sun-dried tomatoes and a little more of the cheese. Sprinkle with a little garlic salt. Fold in half and cook over medium heat until cheese has melted and tortilla has browned to your liking and then flip and cook the other side. Repeat for second quesadilla. Slice into wedges.
Serves 2
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