Ingredients
2 (25 cm) whole wheat tortillas
3 cups fresh spinach leaves
⅔ cup shredded Cheddar cheese
sprinkle of SIDS CRAZY SALT
1 spring onion, chopped
½ tsp garlic powder
½ tsp chilli powder
Directions
Heat a large non-stick frypan over medium-high heat. Place 1 tortilla onto the pan. Sprinkle about half the Cheddar cheese evenly over the tortilla and lightly sprinkle with SIDS CRAZY SALT. Top with the spinach, spring onions, garlic powder and chilli powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
Cook until the bottom tortilla starts to develop a bit of colour and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.
