200 g (7 oz) roasted red peppers (from a jar), drained and roughly chopped
8 spring onions, trimmed and finely chopped
200 g (7 oz) smoked cheese, finely diced
150 g (5 oz) mild Cheddar cheese, grated
1 red chilli, deseeded and finely chopped
4 tablespoons finely chopped coriander leaves
8 soft corn tortillas
salt and pepper
olive oil, for greasing
soured cream, to serve
Blanch the spinach in a large saucepan of lightly salted boiling water for 1–2 minutes. Drain thoroughly through a fine sieve, pressing out all the liquid. Transfer to a bowl with the roasted pepper, spring onions, smoked cheese, Cheddar, chilli and coriander. Season and mix well.
Scatter a quarter of the spinach mixture over a tortilla, top with another tortilla and press together. Make 3 more quesadillas in the same way.
Grease 2 large frying pans with a little olive oil and place over a medium heat. Put 1 quesadilla into each pan and cook for 2 minutes until golden. Invert on to a plate, then slide back into the pan and cook for another 2 minutes, until the filling is hot and the cheese is just melting. Set aside while you cook the other 2.
Cut each quesadilla into 4 and serve with soured cream.