Loco Coco's Taco in Kittery, Maine.
(Cheryl Senter for The Boston Globe)
Recipe
Serves 4
| 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
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