Spinach Quesadilla
This delicious Spinach Quesadilla is a quick and easy dish packed with nutrients. Perfect for a light lunch or snack, these quesadillas are filled with fresh spinach, cheese, and spices, all grilled to perfection.
Equipment
- 1 large skillet or frying pan
- 1 spatula
- 1 mixing bowl
- 1 grater for cheese
- 1 cutting board
Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach washed and chopped
- 1 cup shredded cheese cheddar or mozzarella
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- to taste salt
- to taste pepper
- optional: Sour cream or salsa for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for about 2-3 minutes until softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the chopped spinach, ground cumin, salt, and pepper. Cook for about 3-4 minutes until the spinach is wilted.
- Remove the mixture from heat and let it cool slightly.
- Lay one tortilla in the skillet. Sprinkle half of the shredded cheese on one half of the tortilla.
- Spoon about 1/4 of the spinach mixture over the cheese. Top with another 1/4 cup of cheese.
- Fold the other half of the tortilla over to cover the filling.
- Cook for about 2-3 minutes on one side, until the cheese starts to melt and the tortilla is golden brown.
- Carefully flip with a spatula and cook for an additional 2-3 minutes on the other side.
- Remove from the skillet and repeat the process with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve warm with sour cream or salsa, if desired.
Notes
You can customize the filling by adding other vegetables like bell peppers or mushrooms or even adding protein like cooked chicken or beans.
For a crispier quesadilla, you can brush a little more olive oil on the tortillas before cooking.
Leftover quesadillas can be stored in the refrigerator and reheated in the skillet for a quick meal.