Quesadilla with Roasted Red Pepper spread, Spinach and Feta

Quesadilla is one of my favorite go to meals over the weekday especially with the large variety of tasty tortillas that are available now in grocery stores. It is quick, simple, flavorful and offers endless options for fillings. Also, quesadilla doesnt really have to be loaded with cheese the way most restaurants do (definitely amazing but artery-clogging) !! I prefer mine a bit less fatty and loaded with yummy beans and veggies. You control all that goes into the quesadilla and can add little to NO cheese! We like our quesadillas light on cheese and pretty toasty. Quesadilla for main course warrants it be a complete meal with proteins, carbs and fat and hence I like to layer it with a spread made of bean or nuts, some vegetable either sauteed, roasted or fresh and finish it with some cheese. If I really feel like splurging I might just finish it with a side of salsa and a dollop of sour cream or Greek Yogurt :-)

Notes:

1. Spreads like hummus, roasted red pepper or any leftover bean dip work well. Infact I have had tasty quesadillas with simple chutneys like cilantro or mint. 
2. You can bump up the protein by adding a few tbsp of cooked beans tossed in a little bit of oil and salt in the filling.
3. If you would like to increase the veggies, raw (cucmber, olives, bell pepper etc) or roasted vegetables (zucchini, bell pepper, egg plants etc) can be added.
4. I dont like the cheese to get very gooey and we find feta pleases our palate the best. Use any of your favorite cheeses instead of or in addition to the feta.

Ingredients
Cilantro-red pepper spread
1/2 cup toasted Almonds
1 roasted red pepper, chopped(store bought works just fine)
1/2 cup chopped cilantro
1 Jalapeno pepper (adjust as per taste)
1 tsp lemon juice
Salt, to taste

6 large tortilla (corn, wheat or others)
1 cup sauteed spinach or fresh baby spinach (see notes)
1/2 cup Feta or as needed
Oil to brush the tortilla
Sour Cream/Greek yogurt, Salsa (optional)

Method

1. Pulse the toasted almonds in a food processor just until it is coarse. Add cilantro, jalapeno, roasted red peppers, salt and lemon juice. Run the processor for a few minutes just until you get a coarse paste. Add a few tbsp of water or a few drops of oil if the spread is too thick.
2. Heat a griddle on medium low heat. 
3. Spread one half of the tortilla with the cilantro-red pepper spread. Spread evenly a few tbsp of the spinach mixture. Sprinkle feta cheese. 
4. Fold the tortilla over the cheese. Brush the outside with oil.
5. Toast it over the hot griddle for about 3 min on each side. Remove from heat when you get the desired browning on the tortilla.
6. Slice it into 4 triangles. Serve hot with a dollop of sour cream/greek yogurt and salsa.

Enjoy!!