Wash and drain the spinach.

Fry the bacon and crumble it.

Sauté the onions in the bacon grease until clear.

Add pepper, salt, and cayenne to the onions and spinach.

Cook until spinach is slightly soupy, about 10-12 minutes, avoid drying.

Pour the spinach into a colander and press out the water using a spatula every half hour for 2 hours, turning the spinach over each time.

Stir in the crumbled bacon.

Slice grape tomatoes in half.

If the spinach filling has been frozen, thaw in the microwave for 1 minute.

Grate the cheese if not already grated, about 1-2 tablespoons per quesadilla.

Heat a large non-stick pan to medium heat or use a George Foreman grill.

Spray both sides of two tortillas.

Place the tortillas on the skillet.

Brown only one side of each tortilla until golden brown, about 2-3 minutes.

Remove one tortilla from the grill and flip the remaining tortilla so the grilled side is face up.

Spread about 1/4-1/3 cup of the spinach mixture on the tortilla, leaving some gaps.

If using tomatoes, distribute about 5-6 halved tomatoes.

Top with 1-2 tablespoons of shredded cheese.

Top with the second tortilla, grilled side on the inside.

Cook over low-medium heat until the bottom is golden brown.

Flip the quesadilla and cook the other side until golden brown.

Cut into wedges.

Add a dollop of sour cream and/or salsa if desired.