Spinach Quesadilla

This Spinach Quesadilla pleases your tastebuds, wallet, and picky eaters with nothing but simple, fresh, and flavorful ingredients. After all, who can resist the rich taste of sauteéd spinach, hearty garlic, and buttery cheese? Plus, when served with Mr. Spice’s zesty, vegan Tangy Bang sauce, this spinach quesadilla recipe really comes to life.

Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my Easy Mexican Street Corn and Quinoa Chili.

Ingredients

You will need just a few simple ingredients to make this cheesy spinach quesadilla recipe. For the spinach filling, you will need:

• Unsalted butter: Melted butter is needed to saute spinach and brush the tortillas before cooking them. Olive oil (or any other vegetable oil) can be used instead if preferred.
• Spinach: I used fresh baby spinach. However, frozen spinach can be used. If you decide to go that route, be sure to thaw it in the fridge overnight and squeeze all the juice out of it before using it as a filling.
• Fresh garlic cloves: A small clove of minced garlic will help flavor the spinach, but if you want, you can omit using it.
• Kosher salt & pepper

To prepare the spinach tortillas part of the recipe, gather:

• Flour tortillas: I used store-bought 9-inch flour tortillas. However, gluten-free tortillas, corn tortillas, or even wheat tortilla quesadillas work just as well for those following a special diet.
• Monterey Jack Cheese: While the authentic quesadilla recipe uses Qaxaca cheese, since it is not widely available most people use Monterey Jack cheese when making quesadillas. If you can get your hands on Qaxaca cheese, go for it. Alternatively, you can use shredded Mexican cheese blends that are available in most grocery stores.
• Mr Spice’s Tangy Bang Sauce (Optional): To add a bold, citrusy heat to this easy quesadilla recipe, Mr. Spice’s Tangy Bang sauce is just what you need. Not only is this sauce GMO-, gluten-, and sodium-free, but it’s also low-calorie and low-carb! For another healthy flavor addition, you can also try Mr. Spice’s Garlic Steak sauce to give your quesadillas a meaty, smoky twist.

How To Make Spinach Quesadillas?

Because these spinach and cheese quesadillas can be made in four steps and less than 20 minutes, they’re the perfect dish for any cook on a time crunch.

1. Sauteé the spinach: Melt 1 tablespoon of butter in a 10- or 12-inch, large nonstick skillet over medium heat. Add the spinach, put on the lid, and cook for 3-4 minutes. Once the spinach has lost most of its volume, add in the garlic, Tangy Bang sauce, salt, and pepper. Stir, and then transfer the fully cooked spinach onto a plate or small bowl. Use a paper towel to clean the skillet and set it aside.

2. Assemble the tortillas: Lay 4 flour tortillas on a flat work surface. Place ½ cup shredded cheese on one half of each tortilla. Then, divide the cooked spinach mixture equally among the tortillas and place it on top of the cheese. Fold the plain half of the tortilla on top of the spinach. Brush each tortilla with melted butter.

3. Cook the quesadillas: Place the large skillet over medium heat and place the quesadillas butter side down. Then brush the top with the rest of the melted butter. Cook them 1-2 minutes on each side, until the cheese melts and they’re golden brown. Transfer the cooked quesadillas to a cutting board and repeat the cooking process with the remaining quesadillas.

4. Serve: Slice the quesadillas into wedges and garnish with cilantro leaves. If desired, serve the quesadillas with a side of Tangy Bang sauce and sour cream for dipping.

How to Store and Reheat?

• Storage: Crispy, gooey, and hot off the skillet, quesadillas are best on the day they’re made. However, leftovers can be stored in the fridge in an airtight container for up to 2 days.
• Reheating leftovers: To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.

Expert Tips:

This is a rather easy recipe, but there are a few things that I’d like to mention to help you succeed on the first try. Be sure to read the expert tips below before you start making the recipe:

• Liquid in spinach: After sauteing spinach, be sure to drain any excess liquid to prevent your quesadillas from becoming mushy.
• Don’t overfill your quesadillas: While it is tempting to fill them to the brim, it is best to follow the recipe as written and avoid overfilling the quesadillas. Otherwise, they could potentially fall apart when you flip them.
• Reheat your skillet: The secret to getting quesadillas that are crispy on the outside and soft and cheesy on the inside is to brush them with melted butter and cook them in a preheated hot skillet. I usually preheat the skillet over medium-high heat first. Then turn it down to medium as soon as I put my spinach quesadilla on top so that it won’t burn.