Cheese Spinach Quesadillas
Indulge in the irresistible flavor combination of these Cheese Spinach Quesadillas—a quick and easy recipe that’s perfect for lunch, dinner, or a savory snack. Soft, golden flour tortillas are stuffed with a delectable blend of melted cheddar and mozzarella cheeses, paired with sautéed fresh spinach for a nutritious twist. Seasoned with garlic powder, salt, and black pepper, these quesadillas deliver a perfectly balanced burst of flavor in every bite. Crisp up the tortillas in butter for an extra touch of decadence, then serve with tangy sour cream and zesty salsa for the ultimate dipping experience. Ready in just 20 minutes, this cheesy, vegetarian delight is a surefire hit for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Fresh spinach leaves
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Butter
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Place the fresh spinach leaves in a clean, dry skillet over medium heat and sauté for 1-2 minutes until wilted. Remove from the skillet and set aside.
In a small bowl, combine the shredded mozzarella cheese and shredded cheddar cheese. Set the cheese mixture aside.
Lay the flour tortillas flat on a clean surface. Sprinkle half of the cheese mixture evenly over two tortillas.
Top the cheese with the sautéed spinach, spreading it evenly over the cheese. Sprinkle the spinach with garlic powder, salt, and black pepper for extra flavor.
Sprinkle the remaining cheese on top of the spinach layer, then place the remaining two tortillas on top to form a sandwich-like structure.
Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter. Once the butter melts and begins to sizzle, add one quesadilla to the skillet.
Cook the quesadilla for 2-3 minutes on one side, or until the bottom is golden brown and crispy. Carefully flip the quesadilla using a spatula, and cook for another 2-3 minutes, allowing the cheese to melt completely.
Remove the cooked quesadilla from the skillet and repeat the process with the second quesadilla, adding the remaining tablespoon of butter as needed.
Once cooked, transfer the quesadillas to a cutting board and allow them to cool for 1-2 minutes. Cut each quesadilla into quarters or wedges using a sharp knife or pizza cutter.
Serve warm with optional sides of sour cream and salsa for dipping.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1036 mg | 80% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 227 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
