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Spinach Quesadillas Recipe

Spinach Quesadillas Recipe

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. YIELD: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


  • 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.

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

Reviews for Spinach Quesadillas

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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."

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. . ."

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."

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!"

Reviewed May. 1, 2012

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

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."

Reviewed Feb. 18, 2011

"Super tasty! I couldn't find any good-looking tomatoes so I used canned diced ones, drained, and I also used lime juice instead of lemon. Served with a spicy black bean soup. Yum!"

Reviewed Jan. 6, 2011

"Quesadillas are one of my favorites. All of my grandchildren (there are 21, but one is just a baby) love quesadillas. Been introducing some of them to spinach recently and this is a great way for them to enjoy it."

Reviewed Sep. 20, 2010

"This was very good but I substituted cottage cheese for the ricotta because I don't care for it. Next time I think I'll use a little less cumin, it was a little overpowering. These go great with my homemade refried beans."

Reviewed Aug. 3, 2010

"My husband and I added black beans to add some extra protein for a nice vegetarian meal!"

Reviewed May. 24, 2010

"Excellent recipe. I added pre-cooked grilled chicken and some garlic to make a complete (non-vegetarian) meal."

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