Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.Ratings and prices are accurate and items are in stock as of time of publication.Directions In a large nonstick skillet , cook and stir first 6 ingredients until spinach is wilted. .

Cheesy Spinach Quesadillas

It’s gooey, cheesy and delicious and incredibly simple to make.With the sheer amount of Chipotles and Taco Bells everywhere (not to mention Tex Mex is life), I imagine you are no stranger to quesadillas.Now in every Tex Mex restaurant I’ve been to (which is a lot), quesadillas are always on the appetizer menu.I mean, I guess that much cheesy deliciousness isn’t meant to be consumed in one sitting – and it is best shared with a crowd.Me, my family, my friends, and everyone and they momma’ – we all get quesadillas as a main dish.So, to start, you’ll want to heat a skillet large enough for a big ol’ tortilla.You know how it is, reality vs expectation.. That giant handful will turn out to be like two TB of actual cooked spinach.Remove to a plate or bowl, then in the same skillet drop another TB of oil and place the tortilla.Try serving them with some guacamole, salsa verde (my favorite), or queso.While at no extra cost to you, purchasing an item using one of these links provides us a small commission that helps in maintaining this site.fresh baby spinach 2 large flour tortillas, burrito size.large flour tortillas, burrito size 16 oz oaxaca or monterey jack cheese, shredded Instructions In a large skillet on medium-low heat, place 1 TB olive oil and the spinach.Cook for 30 seconds – 1 minute until the cheese starts to melt.Repeat the process with the remaining oil, spinach, tortilla and cheese.


Spinach Quesadilla Recipe

What is a weed?I’ve gone from cussing my weeds to appreciating them (well, most of them, at least…), and finding ways to put them to good use.From eating dandelions, to sautéing up lambs quarters, it’s astounding the bounty you’ll find growing outside when you know how to look.Two Cool Things About This Weed, errr… Spinach Quesadilla Recipe:.You can use any sort of edible leafy green in this quesadilla recipe: lambs quarters, purslane, dandelion greens, plantain leaves, wild amaranth, kale, spinach; whatever you have in the garden, yard, or fridge.Please be very, very careful with what wild plants you are picking and eating in your yard.Flour tortillas (how to make tortillas).Fold the tortilla in half.I used my cast iron grill pan (affiliate link) to make the lovely lines on my tortillas, but a regular flat pan or griddle will work just fine too.For a limited time, you can try out my favorite salt at 15% off your total purchase with the code HOMESTEAD. .

Creamy Chicken and Spinach Quesadillas

Creamy Chicken and Spinach Quesadillas.How to Serve Creamy Chicken and Spinach Quesadillas.Because the filling in these quesadillas is so rich and creamy, I highly suggest serving this with salsa, instead of sour cream and guacamole, like you’d normally see in a restaurant.How Many Does This Serve?Print Recipe 5 from 16 votes Creamy Chicken and Spinach Quesadillas These Creamy Chicken and Spinach Quesadillas are seriously simple, but still deliciously dinner-worthy.4 8-inch flour tortillas ($0.96) Instructions Place the chicken breast on a cutting board and cover with a piece of plastic wrap.Combine the chili powder, cumin, garlic powder, and salt in a small bowl.Once hot, add the chicken breast and cook on each side until cooked through (about 5 minutes each side, use a thermometer to make sure the internal temperature reaches 165ºF).Add the chopped chicken, spinach, cheese, and sour cream in a bowl and stir until evenly combined.Notes *I prefer to cook my quesadillas in a dry skillet, but you can add oil if you prefer a more "fried" texture to your quesadillas.Equipment Color Cutting Boards Rolling Pin Chef's Knife Enamelware Dinner Plate The equipment section above contains affiliate links to products we use and love.This helps the chicken cook quickly and evenly in the skillet, preventing it from drying out before the thick end cooks through.In a small bowl, combine 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder, and 1/4 tsp salt.Once hot, add the seasoned chicken and cook on both sides until cooked through (about 5 minutes each side).I definitely like to serve these Creamy Chicken and Spinach Quesadillas with salsa to balance the creamy filling. .

Creamy White Bean and Spinach Quesadillas

When the concept for these super easy creamy quesadillas first came into my head I couldn’t decide whether to make them with chicken or do a vegetarian version, so I just made both!Because the filling for these quesadillas is so rich and creamy, they really benefit from being served with a nice tangy salsa.Normally quesadillas would be served with some sour cream or guacamole dolloped on top, but there is so much creaminess already that I think that would be overkill.I definitely suggest using cannellini beans for this recipe because of their large size, firm texture, and ability to hold their shape.4 8-inch flour tortillas ($0.96) Instructions Rinse and drain the cannellini beans well.Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).Notes *I cook my quesadillas in a dry skillet (they don't stick), but you can use oil if you prefer a more fried texture to the tortillas.Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy, and the filling is melted.As mentioned above, I LOVE these Creamy White Bean and Spinach Quesadillas served with a nice tangy salsa! .

Spinach Whole Wheat Quesadillas

Rating: 4 stars These quesadillas were delicious only I added salsa inside as well.Rating: 5 stars I used Whole grain tortilla and used a stainless steel skillet with EVOO because of the leeching problems of non-stick pans.Thanks for posting I will make this often as stated and using chicken instead of the spinach for a nice change.Rating: 4 stars Very good and the creator is right - super quick!I used a 6-inch WW tortilla also sauteed the spinach along with some button mushrooms as I do love how they compliment each other in a dish.Thanks for the great recipe idea - but for anyone else if you like mushrooms - definitely saute some first and add to the spinach!Rating: 4 stars Spinach & Whole Wheat Quesadillas' Haiku: "Healthy tasty lunch.I think I would've been happier if I'd lightly sauteed some onion with garlic and wilted the spinach first rather than using raw green onion and garlic powder but my belly was still happy w/ the results.And giggle all you want but I adore the "Xtreme Wellness High Fiber" tortillas (anything w/ the word "Extreme" or minus the "E" makes me shudder) but when they're grilled w/ tasty fillings I can ignore the goofy name of them and revel in the fact that they're super-good for you.I add red peppers for a little extra flavour and nutrition but they are delicious either way!Rating: 4 stars Makes a good and quick lunch. .

Cheesy Spinach Quesadillas

With a perfectly crispy exterior and an ultra savoury and cheesy interior, these spinach quesadillas make for the most delicious meal any day of the week!There’s lots of baby spinach, flavourful seasonings and both mozzarella and crumbled feta.Start by adding some baby spinach, ground nutmeg and a little salt and pepper to a pan.Use a fine mesh strainer (or clean tea towel) to remove all that excess moisture in the spinach.Top with some cooked spinach, crushed red pepper flakes, and oregano.For a quesadilla dipping sauce, I usually use Greek yogurt mixed with a little lemon juice, garlic, green (or parsley), salt and pepper.If the size of your flour tortillas are larger (or smaller) than the ones used in the recipe, the quantity of quesadillas you yield may vary.When cooking these spinach quesadillas, I prefer to have the heat on a medium-low setting so they crisp up nicely and the cheese melts.If the heat is too high, you run the chance of cooking the outside too quickly without having the mozzarella cheese melt inside.Some crushed red pepper flakes are used, but you can omit (or use more) depending on your love of spice (though, these aren’t spicy, if you ask me). .


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