Bottom Tier: 2 Spinach-Feta Quesadillas
Top Tier: Strawberries, chocolate square
The spinach in our garden is getting a little out of control, so we had to harvest a bunch. These quesadillas were a natural choice, because they're so delicious:
Make roasted garlic as in my very first bento blog post. While it cools, boil some veggie or chicken broth with some chopped jalapeno peppers (the number of peppers depends on how spicy you want your quesadillas). Boil for about 10 minutes, so that it reduces a little, and the pepper flavor gets infused into the broth. Then, pour it into a shallow bowl or pan through a sieve (to remove the pepper chunks). While the broth cools, chop up some spinach into small strips, and put it into a large bowl. Add crumbled feta cheese, the roasted garlic, and a little olive oil. When you are ready to cook your quesadillas, choose a frying pan that is the same size or larger than the tortillas that you will be using. Heat the pan up to about the medium setting, and add some oil. Dip each tortilla in the spicy broth mixture, and fry it for about 1 minute on each side, just to make it sticky.
After all of your tortillas have been pre-cooked, you can start adding the spinach-feta mixture and rolling up your quesadillas. Then, fry them again until golden-brown.