These simple spinach quesadillas are bursting with fresh spinach and melty cheese. These quesadillas make for a great party appetizer, but I also love these for an easy and tasty lunch or dinner or even a late night snack!
Quesadillas are a long time favourite food of mine. There is something about the crispy tortilla and all that melty cheese that is just magical – add some salsa to dip it in, and now we are really talking! You can stuff them with pretty much anything too! I’ve made a fair number of different quesadilla fillings in my life, but one I keep coming back to time and time again is this simple spinach and cheese quesadilla.
As a person who truly believes that everything is better with a good handful of greens in it, the obsession makes sense, but at least half the reason I make these so much is because I have the ingredients for these cheesy quesadillas on hand at all times. Cheese, spinach, tortillas and salsa are a couple of my pantry staples.
How to make spinach quesadillas
You’re going to want to start with the biggest nonstick pan you’ve got. Anyone who has cooked spinach before knows how once wilted that big pile of spinach you thought you had cooks down into a sad little bite. I like these guys to be loaded with both spinach and cheese (gotta have balance!) so you are going to need a big pan to wilt all that in.
Heat the pan to just below medium, add some olive oil and put all the spinach into the pan. To make sure it all gets wilted evenly you want to use a spatula to toss and move the spinach around so that it wilts evenly.
When the spinach has begun to reduce in volume and starts to wilt, season well with salt and pepper. You don’t want to reduce it down to nothing though, so when the spinach has wilted into a manageable volume remove it from the pan and set aside for later.
Place a tortilla in the pan and spread out a quarter of the cheese along one half of it making sure to get the cheese all the way out to the edges – you want it in every bite!
Next, take half of the wilted spinach and spread it out evenly across the cheese followed by half of the chopped green onion and then top with another quarter of the cheese.
Fold the tortilla over to close the quesadilla. I like to pat it down a little bit here to make sure that the fillings are spread out evenly.
If you have a large pan like I do, you can fit two quesadillas in the pan and cook them at the same time, if not just cook them one at a time.
Let the quesadilla cook for 3-4 minutes on one side before flipping and doing the same on the other. You will know that it is ready to flip when the cheese is melting and the bottom side of the quesadilla is crisp and has started to brown.
Serve with your favourite dip! Salsa, guacamole, or even avocado salsa verde are all great choices!
Tips for spinach quesadillas
- I use Monterey Jack cheese in this recipe but mozzarella is also a good option if that’s what you have on hand
- If you would like a crispier exterior you can add a little oil to the pan before building the quesadillas
- If you don’t have large tortillas, you can also make these with a few small tortillas
Dietary Considerations and Accommodations
This recipe for easy bean salad is suitable for the following diets:
- For gluten free use a gluten-free tortilla
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crispy tortillas loaded with spinach and Monterey Jack cheese
- 5 oz baby spinach
- 10 oz shredded Monterey Jack cheese
- 1 green onion sliced
- 2 10" tortillas
- salsa to serve with
- Add a little bit of oil to the largest non-stick pan you have and heat to medium-low.
- Put the spinach in the pan and stir until it has softened.
- Take the spinach out of the pan and increase the heat to medium.
- Add a tortilla to the pan and add in 1/4 of the cheese to half of the tortilla. Top with half of the spinach and sliced green onions then cover with another 1/4 of the cheese.
- Fold the tortilla over to make the quesadilla.
- If you have room in the pan, add the other tortilla and build the quesadilla the same way, otherwise cook them one at a time.
- Allow the quesadillas to cook on one side for 3-4 minutes before flipping. The bottom of the tortilla should be crisp and have browned and the cheese should be melting.
- Cook for another 3 minutes or so on the other side before serving.
- Serve with your favourite salsa, sour cream, or gaucamole.