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 4-ingredient Guacamole Recipe, Easy Mexican Street Corn and Quinoa Chili. This dish even works as a quick and satisfying addition to your favorite breakfast recipes.
Why Should You Try This Recipe?
Spinach and cheese quesadillas are one of the most beloved Mexican recipes. With toasty tortillas and melty cheese, what’s not to love about this delicious side dish?
- Quick and easy, this dish is so simple that you can make it for breakfast on your busiest mornings without skipping a beat.
- These veggie quesadillas are a great way to get fussy eaters (hello, toddlers!) to eat leafy greens and even ask for seconds.
- You can take this dish to the next level with one simple addition: Mr. Spice’s zesty, bold, and sodium-free hot sauce, Tangy Bang!
- Customize this spinach quesadillas recipe with hundreds of delicious add-ons, from sauteéd mushrooms to smoky grilled shrimp.
For the spinach filling, you’ll need unsalted butter, baby spinach, minced garlic, Tangy Bang hot sauce, salt, and pepper.
To prepare the spinach tortillas part of the recipe, gather flour tortillas, shredded Monterey Jack cheese, and butter. Optional garnish includes sour cream and chopped cilantro.
What’s the Best Cheese for Quesadillas?
- Shredded Mexican Cheese Blend: For hands-off ingredient prep, shredded Mexican cheese blends from the local grocery store are a great choice.
- Your Own Cheese Blend: If you want to make a cheese mixture from scratch, you can also combine my favorite cheeses: Monterey Jack cheese and mozzarella. Cheddar, too, can add a rich yet mild flavor to the dish, though it’s not a traditional choice for quesadillas.
- Oaxaca Cheese: However, if you can get your hands on it, Oaxaca cheese—buttery, gooey, and melt-in-your-mouth creamy—is the best choice for any quesadilla.
Mr. Spice Sauce for Flavor
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.
For this recipe, 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.
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.
- 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.
- 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.
- 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.
- 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
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.
To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
Whether you want to add a tender protein, a crisp vegetable, or a diet-friendly twist to this dish, spinach quesadillas are one of the easiest recipes to make your own.
Here are a few ideas to make it your own:
- Chicken: To make a chicken and spinach quesadilla, just add cubed baked chicken breasts or leftover rotisserie chicken. Only 1 cup is necessary for 4 tortillas.
- Shrimp: Bring the smoky, summer taste of the grill to your quesadilla by adding in grilled shrimp.
- Mushrooms: Get an irresistible umami flavor by turning this recipe into a spinach mushroom quesadilla. All you need is 1 cup of sliced and sauteéd baby portobellos.
Got Some Leftover Spinach? Try These Recipes:
- Spinach and Feta Frittata
- Spinach and Artichoke Pasta
- Mexican Egg Casserole
- Spinach Tapas
- Blueberry Spinach Salad
- Spinach Borek
Spinach Quesadilla Recipe
For The Spinach Mixture:
- 1 tablespoon unsalted butter
- 5 cups baby spinach rinsed and spin-dried
- 1 clove garlic minced
- 1 tablespoon Tangy Bang sauce 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
- 2 cups shredded monterey jack cheese or a combination of monterey jack, Oaxa cheese
- 2 tablespoons unsalted butter melted
- Sour cream
- 1-2 tablespoons of chopped cilantro
- 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 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.
- Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese.
- Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
- For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.