Spinach Quesadilla Recipe
User Reviews
5
Spinach Quesadilla Recipe
Description
The Spinach Quesadilla Recipe combines cooked baby spinach sautéed with garlic and seasoned with kosher salt, black pepper, and optionally Tangy Bang sauce, layered with Monterey Jack cheese inside flour tortillas. The tortillas are brushed with melted butter before being cooked in a skillet until the exterior is golden and crispy. The melted cheese and gently cooked spinach create a creamy and flavorful filling with a slight tang when the sauce is included. The dish can be served warm, complementing the tender texture of the spinach and the crispy tortilla edges.
These quesadillas suit a variety of occasions, from quick snacks to light meals. They can be paired with sour cream or additional Tangy Bang sauce on the side for dipping. The use of flexible fillings and optional toppings allows some customization based on taste preferences.
Leftovers store well in an airtight container in the fridge for up to two days and can be reheated in a 300°F oven for 5-8 minutes. For gluten-free options, substitute the flour tortillas with gluten-free versions. Mozzarella cheese can be substituted though Monterey Jack provides a slightly sharper flavor and creamy melt.
Ingredients
For The Spinach Mixture:
- 1 tablespoon butter unsalted
- 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 Monterey jack cheese or a combination of monterey jack, Oaxa cheese, shredded
- 2 tablespoons butter melted, unsalted
Optional:
- sour cream
- 1-2 tablespoons cilantro chopped
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
- Leftover quesadillas can be refrigerated for up to 2 days in an airtight container.
- To reheat, warm them in a 300°F oven for about 5-8 minutes to regain crispiness.
- Mozzarella cheese can be used instead of Monterey Jack for a creamier melt.
- Choose gluten-free tortillas to make this recipe gluten-free friendly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
