Spinach and Feta Quesadillas

Don’t you love being pleasantly surprised?

Not shocked.  No surprise party heart attack.  No racing heart or sweaty palms.  Just pleasantly surprised.

Monday was a day chock full of pleasant surprises.

First off, it was Monday.  Sometimes Mondays are rough.  Sometimes Mondays are straight out ugly…from the sound of the alarm at way-too-early o’clock to the climbing back into bed some 16 hours later, exhausted and spent.  However, Monday, January 23rd … started off with me getting out of bed before my alarm, awake and rested.  Mark this day in history.

Second, I awoke to thundering.  Thunder in January?!?  Yep.  Sometimes we get thunder snow and so when I realized it was raining and 50 degrees at 7am…to say the least, I was pleasantly surprised.

Third, I spent my whole day in orientation.  A day that I was not exactly looking forward to, to say the least.  Sitting for 8 plus hours, in a small auditorium, among strangers, listening to monotone HR peeps talk about mission statements….not my idea of a good time.  However, it turned into one of the best orientations I have ever sat through.  I left there knowing that I was exactly where I was supposed to be.  No doubt about it.  Plus, it is the friendliest place, full of the nicest people.  EVERYONE says hello  and people actually smile.  Kinda sorta awesome.  Again, pleasantly surprised.

Fourth, I remembered my grocery list.  And I went to the grocery.  On a Monday evening.  And I didn’t have to wait in the check-out lane for 30 minutes.  I was in and out and didn’t forget a darn thing.  That doesn’t happen, ever.

Fifth, I had a good run.  After a weekend of lounging, sugar, and a whole day of sitting…I wasn’t expecting much.  But once again, I was pleasantly surprised when my legs took me six miles without issue.

I don’t know what came over Monday, but it was quite cooperative.  I think it was because it marked the 4 month count down to my birthday…

So, for my 28 + 2/3rd birthday dinner, I made quesadillas.  If there is something I love more than going out to dinner, it is ordering appetizers while out.  And if I can make an appetizer a meal, I do.  Not at the restaurant of course…I always get a meal too, let’s be real.  But at home, when I am not over indulging…I’ll make just an appetizer.  Monday, it was quesadillas.  Not your run of the mill chicken and cheddar cheese in a flour tortilla with sourcream and salsa…nah, I fancied it up a bit.  We are talking spinach, feta cheese, black olives, roasted red peppers….A bit Greek if you ask me.  They too were a pleasant surprise.

Spinach and Feta Quesadillas

flexible

Ingredients

• Whole Wheat Tortillas
• Roasted Red Peppers, drained and thinly sliced
• Red Onion, thinly sliced
• Feta Cheese (about 3 Tablespoons per quesadilla)
• Mozzarella Cheese ( about 1/4 Cup per quesadilla)
• Baby Spinach ( small handful per quesadilla)
• Black Olives, thinly sliced
• Butter, 1 Teaspoon per quesadilla

Thinly slice red onions, roasted red peppers, and black olives.  Tear baby spinach into chunks.

Heat a non-stick skillet or cast iron skillet over medium heat.  Spread 1/2 teaspoon of butter onto one side of both tortillas.  Lay butter side of one tortilla down onto a plate.  Evenly spread the mozzarella cheese, roasted red peppers, red onions, feta cheese, black olives, and baby spinach onto tortilla.  (careful not to overfill!)  Top with second tortilla, butter side up.  Carefully place quesadilla into pre-heated skillet.  Cook on each side for 3 to 5 minutes until golden brown and crisp.

Transfer quesadilla from skillet to cutting board and with a sharp knife or pizza cutter, cut each quesadilla into quarters.

I topped mine with a Greek yogurt and ate it along side a spinach salad.

I hope you enjoy!