| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 8g | 32g |
| sugars | fibre | protein | salt |
| 3g | 4g | 15g | 0.75g |
Even if I do hail from the south, with a rich Nigerian family history, I promise you don’t need to have my background to fall head over heels for the vibrant twist on a classic Tex-Mex dish: Ackee and Spinach Quesadillas. This mouthwatering recipe, adorned with the buttery taste of ackee framed by the earthy tones of fresh spinach and held together by the stringy allure of Monterey Jack cheese, beckons one to experience an exquisite Afro-Southern fusion I am so proudly fond of. The warmth of Southern cooking and the spice of West African dishes align in an explosion of taste, culture, and the most unexpected accolades.
The Health Spectrum
This dish doesn’t just have a unique taste; it’s incredibly healthy, superbly aligning with the trend of wholesome, nutrient-rich meals. Ackee, a fruit native to West Africa and naturalized in the Caribbean, is loaded with ample nutrients such as Vitamin C that can sharpen your immune system. And of course, the spinach offers iron and fiber necessary for maintaining a healthy diet.
Beyond the nutritional perks, the spice from the jalapeño and the zest of lime juice in this recipe will aid digestion and boost your metabolic rate. Every time I relish a bite of this quesadilla, I reaffirm that indulging in healthy food doesn’t mean surrendering the joy of eating. Healthy and delicious can, in fact, share the same plate.
Food Pairings and Similar Dishes
This dish stands out in its ability to be a satisfying meal on its own, yet pair beautifully with an array of dishes if desired. It harmonizes perfectly with a crisp bean and corn salad or a hearty black bean soup. For those yearning for some extra protein, adding grilled shrimp skewers on the side could be a delightful choice.
Also, any fans of Tex-Mex would notice that this quesadilla bears resemblance to the traditional spinach and cheese quesadilla, but with an Afro-Southern twist. So, whether you’re branching out from traditional quesadillas or picking up a new way to enjoy ackee, this recipe of Ackee and Spinach Quesadillas brings forth a surprising and delicious alliance of two unique culinary worlds.
What You’ll Need
- 1 cup canned ackee, drained
- 2 cups fresh spinach, roughly chopped
- 6 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 jalapeno pepper, finely chopped
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 tablespoon lime juice
- Salsa and sour cream for serving (optional)
Method
Step One
Start by heating up the vegetable oil in a large skillet over medium heat. Once the oil is hot, add in the finely chopped onion and minced garlic. Sauté until the onions become translucent and the garlic is fragrant. This should take about 5 minutes.
Step Two
After the onions and garlic are sautéd, add the chopped jalapeno to the skillet. Continue cooking for another 2-3 minutes, until the jalapeno has softened. Make sure to stir continuously to avoid anything sticking to the skillet.
Step Three
Next, add the roughly chopped spinach to the skillet. Cook the spinach until it has wilted and decreased in size. This usually takes about 2 minutes. Once done, add the drained ackee into the skillet and stir gently to combine with the spinach mixture.
Step Four
Sprinkle the mixture with salt and pepper to your liking. Stir in the lime juice and remove the skillet from the heat. Your filling is now ready.
Step Five
Time for the tortillas. Lay your flour tortillas flat and divide the spinach and ackee mixture evenly amongst them. Sprinkle the shredded Monterey Jack cheese on top of the mixture. Fold each tortilla in half over the filling, pressing down gently to secure it.
Step Six
Return the skillet to medium heat and of course, clean it first. Cook each quesadilla for about 2-3 minutes on each side or until the cheese has melted and the tortilla has become golden brown. Repeat with the remaining quesadillas.
Step Seven
Once cooked, transfer the quesadillas to a cutting board and cut each one into wedges. Serve immediately, possibly with salsa and sour cream if you’d like.
