Spinach Quesadillas Recipe

4.5 19 22
Spinach Quesadillas Recipe
Spinach Quesadillas Recipe photo by Taste of Home
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Spinach Quesadillas Recipe

Read Reviews
4.5 19 22
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.
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

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.

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  • 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
  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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Reviews forSpinach Quesadillas

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debluvscookin User ID: 4057729 286401
Reviewed Apr. 9, 2018

"This is a delicious, quick and easy meal. This is a recipe that can be changed for individual tastes very easily."

MY REVIEW
Karen User ID: 8723873 286091
Reviewed Apr. 3, 2018

"Excellent! Nothing bland about this delicious meal, and I forgot to add the ricotta cheese too!

Thank you, everyone loved them!"

MY REVIEW
lczurek User ID: 8396886 281754
Reviewed Jan. 8, 2018

"This was easy to make but I thought it was bland. Nothing special about it."

MY REVIEW
justmbeth User ID: 1196484 276611
Reviewed Oct. 22, 2017

"Good meatless quesadilla. I may add some jalapenos next time for a bit more heat."

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

"Delicious"

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

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

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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. . ."

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