Spinach Quesadillas Recipe
Spinach Quesadillas Recipe photo by Taste of Home

Spinach Quesadillas Recipe

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My family gave these cheesy quesadillas oohs and aahs. Give the spinach a quick wilt so it's still a little crisp when it's time to eat. —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 (4 ounces) 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 vegetabl


  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.
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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Reviewed Mar. 28, 2016


Reviewed Jan. 22, 2016

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

Reviewed Jun. 12, 2015

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

Reviewed Feb. 9, 2015

"Tasty and easy to fix. May make it again."

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."

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