Evo-Quesadilla

Sometimes the hankering for something between two pieces of bread becomes overwhelming. Keep your sanity by making a quesadilla with low-carb tortillas. Instead of an overload of cheese and meat, this recipe delivers another high dose of greens. Make sure you squeeze the spinach dry or you will be unhappy with me!

1 (8-ounce) bag prewashed spinach, or 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
Sea salt to taste
Cracked black peppercorns to taste
16 ounces fresh mozzarella balls (buffalo mozzarella preferred), thinly sliced
8 low-carb tortillas
8 ounces Gorgonzola or other creamy bleu cheese, crumbled

Cook the fresh spinach over medium-high heat briefly in a covered pan with no extra water until wilted. Drain and squeeze the spinach dry and chop coarsely. Add salt and pepper to cooked or frozen spinach.
Place the mozzarella slices over four tortillas and top with a sprinkling of bleu cheese. Cover with the spinach, evenly dividing among the tortillas. Top each with another tortilla and press together.
Heat a nonstick skillet or flat griddle over medium heat. Place the tortillas in the skillet and cook for 3 minutes, being careful not to burn. Flip and cook until other side is browned and the cheese melts.
Transfer to a cutting board and cut into quarters or halves and serve.

Variations
Tex-Mex Evo-Quesadilla: Add 1 tablespoon or more of chunky jalapeño salsa to the spinach and substitute sliced avocado for Gorgonzola.

Green Eggs and Ham: Substitute one fried or poached egg for the Gorgonzola. Place one slice of Canadian bacon or thin deli ham or prosciutto over the egg, then top with the second tortilla and cook as above. Serve whole.

Makes servings.
Per serving: calories, g total fat (g saturated), mg cholesterol, g dietary fiber, g carbohydrate, g protein, mg sodium.