Spinach Quesadilla Recipe
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5.0
27 reviews
Excellent
Spinach Quesadilla Recipe
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These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.
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Ingredients
For The Spinach Mixture:
- 1 tablespoon unsalted butter
- 5 cups baby spinach rinsed and spin-dried
- 1 clove garlic minced
- 1 tablespoon Tangy Bang sauce (optional) plus more to serve as a dip on the side
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Spinach Tortillas
- 4 flour tortillas mine are 9-inch in diameter - use gluten-free tortillas if preferred
- 2 cups shredded Monterey jack cheese or a combination of monterey jack, Oaxa cheese
- 2 tablespoons unsalted butter melted
Optional:
- sour cream
- 1-2 tablespoons chopped cilantro
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Instructions
- Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
- Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce (if using) and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
- To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
- Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
- Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.
Notes
- Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese.
- eftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
- Yields: This recipe makes four spinach quesadillas ideal for 4 servings. The nutritional values below are per serving.
- Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese.
- Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
- For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.
Nutrition Information
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Calories
386kcal
(19%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
830mg
(35%)
Potassium
309mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4221IU
(84%)
Vitamin C
11mg
(12%)
Calcium
495mg
(50%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 830mg | 35% |
| Potassium | 309mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4221IU | 84% |
| Vitamin C | 11mg | 12% |
| Calcium | 495mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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