Spinach and Feta Quesadillas with Pickled Jalapenos

Instructions

1. Heat a large skillet over medium. Rip the spinach roughly in half into a medium bowl. Add the pickled peppers and squeeze with your hands until the greens are wilted and darker green. Add Monterey Jack and feta and toss to combine.
2. Sprinkle half the filling across half of each tortilla, then fold over to create a half moon.
3. Add the folded tortillas to the skillet. Cook, pressing down occasionally, until the cheese has melted and the tortillas are crisp and golden, 1 to 3 minutes per side. Transfer to plates, let sit 30 seconds, then cut into wedges and serve with toppings.