|2||tablespoons olive oil|
|2||cloves garlic, finely chopped|
|2||fresh jalapenos, seeded and sliced thinly|
|5||ounces baby spinach|
|1||package (10 to 12 inches) flour tortillas|
|8||ounces Jack and cheddar blend|
2. Add the spinach. Cook, stirring constantly, for 2 minutes or until the spinach wilts. Transfer the mixture to a plate. Wipe out the skillet.
3. In the skillet, heat the tortillas one by one. Arrange them on a cutting board. Divide the cheese among the tortillas. Add some of the spinach to each one so it covers only half the tortillas. Fold the tortillas in half.
4. Heat 2 folded tortillas in the skillet for 2 minutes on a side or until they are crisp and the cheese starts to melt at the edges. Remove from the heat and cut each into 4 wedges. Heat the remaining tortillas in the same way. Adapted from Loco Coco's Tacos