Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant
  • 2 apples ((I used Gala apples))
  • 2-4 tablespoons butter ((or your favorite buttery spread))
  • 2 cups fresh baby spinach
  • 2 cups shredded monterey jack cheese
  • 8 whole grain or multigrain tortillas ((soft taco size))
  • 1 teaspoon nutmeg ((divided))

Instruction

  • Preheat oven to 400 degrees F (200 degrees C).
  • Core the apples and slice it and the eggplant into rounds about 1/4 inch thick (use a mandolin or food processor if you have one).
  • Heat the butter in a large skillet over medium-high heat. Add the eggplant and apple and cook about 5 minutes until softened (you can do this in 2 batches if your skillet isn't large enough to cook it all at once). Set aside.
  • Place 4 of the tortillas on a baking sheet. Layer about half of the cheese on each of the tortillas. Then distribute the apples and eggplant, then the spinach, and then the remaining cheese among the 4 tortillas. Sprinkle each with 1/4 teaspoon nutmeg.
  • Place the remaining tortillas on top, then bake for about 10-12 minutes, until the tortillas are browned and crispy and the cheese is melted.
  • Cut each quesadilla into quarters and serve.