These veg-forward quesadillas make for an easy grab-and-go option when time is short. Crisping the tortillas in the pan with oil gives the quesadillas a satisfying crunch. The sun-dried tomatoes add a pop of... fresh flavor—a delight especially when fresh tomatoes are out of season.
In a medium bowl, cover sun-dried tomatoes with boiling water and let sit for 15 minutes. Drain and then roughly chop. Set aside.
Heat the olive oil in a skillet over medium-high heat. Add garlic and cook for 3 minutes or until it turns golden. Remove garlic and discard. Add spinach with a pinch of salt and cook for 2 minutes or until softened. Remove from pan and let any excess liquid drain.
Wipe the pan clean and add half the canola oil. Add the tortilla and move around the bottom of the pan to make sure the tortilla is coated in oil. Layer half of the spinach onto the tortilla and scatter half the sun-dried tomatoes and half of the queso fresco. Top with another tortilla. When the bottom is browned, flip and continue to cook for about 3 minutes on the other side. Repeat for the second quesadilla. Serve.