Spinach Quesadilla
Vegetarian spinach quesadilla — wilted spinach, melted cheese, in crispy tortilla. Healthier vegetarian option. Best with salsa.
Prep Time
11 min
Cook Time
29 min
Servings
4
Calories
367 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Tortilla2
- Spinach2 cups
- Cheese1 cup
- Lettuce2 cups
- Tomato2 medium
- Onion1 medium
- Mayonnaise3 tbsp
- Salt1 tsp
- Black Pepper½ tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Tortilla2
- Spinach2 cups
- Cheese1 cup
- Lettuce2 cups
- Tomato2 medium
- Onion1 medium
- Mayonnaise3 tbsp
- Salt1 tsp
- Black Pepper0.5 tsp
Instructions
- 1
Sauté 4 cups baby spinach in 1 tablespoon olive oil with 2 minced garlic cloves until just wilted. Squeeze out excess water. Chop.
- 2
Heat large dry skillet over medium heat. Place 1 large flour tortilla in pan.
- 3
Sprinkle 1 cup shredded cheese (mozzarella + cheddar mix) over half the tortilla.
- 4
Top with cooked spinach (drained well), sliced mushrooms (sautéed first), red onion, fresh herbs. More cheese on top.
- 5
Fold empty half over filling. Cook 3 minutes per side until deep golden and cheese melted.
- 6
Slide onto cutting board. Rest 30 seconds. Cut into 3 wedges. Serve with salsa, sour cream, guacamole.
Watch how to make Spinach Quesadilla
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💡 Expert Tips
- 1.Squeeze spinach dry. Wet filling = soggy quesadilla.
- 2.Dry pan.
- 3.Cheese both sides.
- 4.Rest before cutting.
🔬 Why It Works
Spinach quesadillas succeed when the spinach is thoroughly drained (wet spinach makes soggy quesadilla). The vegetable version provides nutrients while maintaining the crispy-melty appeal of meat quesadillas.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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