Description
These Cheesy Spinach Quesadillas are a delicious and satisfying vegetarian meal, featuring a flavorful filling of sautéed spinach, onions, garlic, and spices, layered with melted cheese between warm tortillas. Perfectly crisped on a skillet or baked for a crowd, they make an easy and quick lunch or dinner served with salsa, sour cream, and guacamole.
Ingredients
Scale
For the filling:
- 2 teaspoons olive oil or vegetable oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups fresh baby spinach, loosely packed (or 1 cup frozen spinach, thawed and well squeezed)
- 1 small jalapeño or serrano chile, seeds removed and finely minced (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon chili powder (optional)
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro (optional)
- 2 tablespoons cream cheese or sour cream (optional, for extra creaminess)
For assembling:
- 4 large flour tortillas (8–10 inch, burrito-size) or 8 small tortillas
- 2 cups shredded cheese (such as a mix of Monterey Jack, cheddar, and mozzarella)
- 1 tablespoon butter or oil, for cooking (more as needed)
- Cooking spray (optional, to lightly coat pan)
For serving (optional but recommended):
- 1/2 cup salsa (red or green)
- 1/2 cup sour cream or Mexican crema
- 1 ripe avocado or guacamole
- Lime wedges
- Extra chopped cilantro
- Pickled jalapeños
Instructions
- Prepare the spinach: If using fresh spinach, rinse well and pat dry, roughly chopping large leaves. If using frozen spinach, thaw completely, then squeeze out as much moisture as possible using a clean kitchen towel to prevent sogginess in the quesadillas.
- Cook the aromatics: Heat 2 teaspoons of oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, then add the minced garlic and cook for 30 seconds while stirring to prevent burning.
- Wilt the spinach: Add the chopped fresh or thawed spinach to the skillet. If fresh, cook for 2–3 minutes, tossing frequently until wilted and liquid evaporates. If frozen, cook for 1–2 minutes, breaking it up and ensuring it’s heated through and dry.
- Season the filling: Add minced jalapeño (if using), cumin, smoked paprika, chili powder (if using), salt, and black pepper. Stir and cook for 1–2 minutes to bloom the spices and evaporate excess moisture. Taste and adjust seasoning.
- Add creaminess: Turn off heat and stir in chopped cilantro and cream cheese or sour cream if desired, mixing until creamy and uniform. Transfer filling to a bowl and let cool for 3–5 minutes to aid even cheese melting later.
- Prepare tortillas and cheese: Lay tortillas flat and divide shredded cheese evenly, sprinkling half on one side with a small border. Spoon a quarter of the spinach filling evenly over cheese, then top with remaining cheese to help bind the quesadilla.
- Fold and press: Fold each tortilla in half over the filling to form a half-moon shape, gently pressing to compact the filling and secure the quesadilla.
- Heat the pan: Wipe out or use a clean nonstick or cast-iron skillet over medium to medium-low heat. Add about 1 teaspoon of butter or oil and swirl to coat the bottom evenly, or use cooking spray.
- Cook the quesadillas: Place 1–2 quesadillas in the skillet without overcrowding. Cook for 2–4 minutes on the first side, pressing lightly with a spatula until golden and crisp. Flip carefully and cook 2–4 more minutes until golden and cheese is melted. Adjust heat as needed to prevent burning.
- Rest and repeat: Transfer cooked quesadillas to a wire rack or cutting board to rest 1–2 minutes so cheese sets slightly. Repeat cooking remaining quesadillas, adding butter or oil as needed.
- Slice and serve: Use a sharp knife or pizza cutter to slice each quesadilla into 3–4 wedges. Arrange on a plate and serve immediately with salsa, sour cream or crema, avocado or guacamole, lime wedges, extra cilantro, and pickled jalapeños.
- Optional baking method (for a crowd): Preheat oven to 400°F (200°C). Assemble quesadillas and place on a parchment-lined baking sheet, brushing with oil or melted butter on top. Bake for 8–12 minutes, flipping halfway, until golden and cheese is melted. This method is ideal for making multiple quesadillas simultaneously.
Notes
- Using well-squeezed spinach prevents soggy quesadillas.
- The cream cheese or sour cream in the filling adds extra creaminess but is optional.
- Cooking cheese on both sides helps hold the quesadilla together firmly.
- Adjust heat to medium-low during cooking to allow cheese to melt without burning tortillas.
- Feel free to customize cheese types depending on preference for flavor and meltiness.
- For a spicier kick, leave some jalapeño seeds or add extra chili powder.
- Leftover quesadillas can be reheated in a skillet or oven for best texture retention.
- The baking method is great for serving many guests quickly and evenly.
