Last Saturday, P and I enjoyed a late lunch with a good friend who was in from Chicago. We went to one of our favorite Phoenix restaurants, Sierra Bonita, where I enjoyed a cup of their incredible posole, which inspired my own, and some corn tortillas cooked on the griddle and stuffed with spinach and menonita cheese. They were so good, I have been eating my own version at least once a day since. After reading about menonita, I learned gruyere (which I had on hand) was a reasonable substitution.
Wilt your spinach in a generous pat of butter and season with salt and pepper. Move to a plate, and use the remaining butter to lightly fry 2 corn tortillas. Halfway through, flip and place a generous amount of thinly sliced gruyere, sharp white cheddar, or menonita cheese on the tortilla. After melting, add the spinach and maybe some avocado, and enjoy! A particularly nice side to tortilla soup or black refried beans.