Spinach and Goat Cheese Enchiladas

4 servings

Ingredients

3 teaspoons olive oil, divided
4 large cloves garlic, minced
1 (10 oz) bag fresh spinach, cleaned, dried, stems removed and chopped
1/4 teaspoon salt, or to taste
To taste freshly ground black pepper
6 (10") flour tortillas
2 ounces goat cheese, crumbled

Directions

Preheat oven to 350°.
Heat 2 teaspoons oil in a large non-stick skillet over a low/medium heat. Add the garlic and spinach, sprinkle with salt and pepper. Cover and cook, stirring occasionally, for about 5 minutes or until the spinach is cooked. On a cookie sheet lined with foil and sprayed with cooking spray, arrange 3 flour tortillas, in a single layer.
Using a slotted spoon, arrange the spinach mixture evenly over the tortillas. Scatter thegoat cheese evenly over the spinach. Top each spinach quesadilla with a tortilla. Press down lightly. Brush the tops of the tortillas with the remaining 1 teaspoon oil. Bake for about 12 minutes or until the quesadillas are barely golden brown. Cut each quesadilla into 4 to 6 wedges and serve immediately.
Option: This could also be prepared on a grill pan.