Spinach Quesadillas Recipe
Spinach Quesadillas Recipe photo by Taste of Home
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Spinach Quesadillas Recipe

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My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. —Pam Kaiser, Mansfield, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 3 ounces fresh baby spinach (about 4 cups)
  • 4 green onions, chopped
  • 1 small tomato, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1/4 cup reduced-fat ricotta cheese
  • 6 flour tortillas (6 inches)
  • Reduced-fat sour cream, optional

Nutritional Facts

3 wedges: 281 calories, 12g fat (6g saturated fat), 24mg cholesterol, 585mg sodium, 30g carbohydrate (3g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.


  1. In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.
  2. Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream. Yield: 4 servings.
Health Tip: Use whole wheat tortillas and get almost twice the fiber per serving.
Originally published as Spinach Quesadillas in Healthy Cooking June/July 2009, p41

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HaleysFunFixins User ID: 5494385 246188
Reviewed Mar. 28, 2016


dlsrt7 User ID: 8667657 242311
Reviewed Jan. 22, 2016

"I couldn't get enough, very tasty!"

2217V User ID: 8336597 227808
Reviewed Jun. 12, 2015

"Compared to other quesadillas , this recipe falls flat."

DianeC23 User ID: 141506 220136
Reviewed Feb. 9, 2015 Edited Dec. 28, 2016

"Tasty and easy to fix, though a little bland. May make it again. Remember to use FRESH spinach, not frozen."

lauramarielawson User ID: 5246360 173436
Reviewed Mar. 18, 2014

"Very good. I used cream cheese because I didn't have any ricotta, and it was great. Will definitely try adding black beans and maybe some chicken next time."

manisteemom User ID: 2676409 173434
Reviewed Jan. 11, 2014 Edited Jan. 13, 2014

"So so good!! And very low calorie!! I only ate 1/3 of the serving and was full. We added black beans and corn. Mmmm. . ."

grendelgrl User ID: 7506774 112667
Reviewed Nov. 26, 2013

"These were terrific! I added bacon, so the quesadillas were cooked in the bacon fat on the griddle. You definitely need to drain the spinach prior to mixing with the cheese."

mrscrazyed1 User ID: 6143812 172095
Reviewed May. 10, 2012

"This was excellent! As kellyann7750 said, the quesadillas don't stay crisp for long, but it sure doesn't take long to eat them -- ooey, gooey goodness. I took her suggestion and mixed the garlic powder and cumin with the lemon juice before adding it to the pan. Just wonderful!"

jraglin84 User ID: 6644181 209806
Reviewed May. 1, 2012

"It was delicious! I will add chicken or seafood next time though."

kellyann7750 User ID: 1040408 176923
Reviewed Mar. 26, 2012

"I like the idea of this recipe so I'm not giving up on it. I drained the spinach and chopped it up but it was all still so gooey that the quesadilla didn't stay crisp for long. Also, the cumin didn't get mixed in well so some bites had a lot and some had none. Next time, I'm going to saute the spinach separately and squeeze it between some paper towels to really get it dry. Also, I plan on mixing the lemon juice and spices together and let it marinate over the tomatoes while I saute and squeeze the spinach. I'm hoping that helps. Oh - and a tiny pinch of salt, too."

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