Lunch: Grilled Spinach and Poblano Quesadillas

Recipe by Woman's Day Kitchen This vegetarian quesadilla gets a little heat from poblano peppers, but also makes a great family-friendly meal.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Grilled Spinach and Poblano Quesadillas

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

2 small red onions
3/4 lb. tomatoes
1 tbsp. fresh lime juice
Lime wedges
kosher salt
Pepper
1 c. fresh cilantro
4 medium flour tortillas
6 oz. Monterey Jack cheese
4 c. baby spinach
2 poblano peppers
2 medium peppers (red, yellow, orange, or a combination)
1 tbsp. olive oil
Grilled corn on the cob
sour cream

Instructions

Heat grill to medium. Finely chop 2 onion wedges. In a medium bowl, combine the tomatoes, chopped onion, lime juice, and 1/4 teaspoon each salt and pepper; fold in one-third of the cilantro. Set aside.
Place the tortillas on a large rimmed baking sheet. Divide half the cheese among the tortillas, sprinkling it on one half. Top that same half with the spinach, remaining cilantro, and remaining cheese.
Place the peppers and remaining onion on a cutting board and brush with the oil, season with 1/2 teaspoon each salt and pepper, and grill, covered, until just tender, 3 to 4 minutes per side. Transfer to the cutting board and thinly slice.
Divide the peppers and the remaining onion among the tortillas, then fold over tortillas to cover the filling (they will look overstuffed). Grill until the tortillas are crisp and the cheese has melted, about 2 minutes per side. Serve with the tomato mixture, corn, sour cream, and lime wedges, if desired.

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