Description

These Cheesy Spinach Quesadillas are a delicious and easy-to-make meal featuring a savory filling of sautéed spinach, onions, garlic, and spices combined with melty cheese, all folded inside warm tortillas. Perfect for lunch, dinner, or a snack, they can be cooked on the stovetop for a crispy finish, or baked in the oven for larger batches.

Ingredients

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For the Filling:

2 teaspoons olive oil or vegetable oil
1 small yellow onion, finely diced
2 cloves garlic, minced
4 cups fresh baby spinach, loosely packed (or 1 cup frozen spinach, thawed and well squeezed)
1 small jalapeño or serrano chile, seeds removed and finely minced (optional, for heat)
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika (or regular paprika)
1/4 teaspoon chili powder (optional for extra flavor)
1/2 teaspoon fine sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons cream cheese or sour cream (for extra creaminess, optional)

For Assembling:

4 large flour tortillas (8–10 inch, burrito-size) or 8 small tortillas
2 cups shredded cheese (such as a mix of Monterey Jack, cheddar, and mozzarella)
1 tablespoon butter or oil, for cooking (more as needed)
Cooking spray (optional, to lightly coat pan)

For Serving (Optional but Recommended):

1/2 cup salsa (red or green)
1/2 cup sour cream or Mexican crema
1 ripe avocado or guacamole
Lime wedges
Extra chopped cilantro
Pickled jalapeños

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Instructions

Prepare the Spinach: If using fresh spinach, rinse it well and pat dry. Roughly chop if the leaves are large. If using frozen spinach, thaw completely, then place in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy quesadillas.
Cook the Aromatics: Heat 2 teaspoons of oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly translucent. Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Wilt the Spinach: Add the prepared spinach to the skillet. If fresh, cook for 2–3 minutes, tossing frequently until wilted and most liquid has evaporated. If frozen, cook for 1–2 minutes, breaking it up and heating through until fairly dry.
Season the Filling: Stir in the minced jalapeño (if using), cumin, smoked paprika, chili powder (if using), salt, and black pepper. Cook for 1–2 more minutes to let the spices bloom and excess moisture evaporate. Taste and adjust seasoning as needed. Turn off the heat and stir in the chopped cilantro and cream cheese or sour cream (if using) until the mixture is creamy and combined. Transfer to a bowl and let cool slightly for 3–5 minutes.
Prepare the Tortillas and Cheese: Lay tortillas flat. Divide shredded cheese evenly, about 1/2 cup per large tortilla. Sprinkle half the cheese on one side of each tortilla, leaving a 1/2 inch border.
Add the Spinach Filling: Spoon about 1/4 of the spinach mixture onto the cheese layer, spreading evenly. Top with the remaining cheese. This cheese-on-both-sides technique helps bind the quesadilla.
Fold and Press: Fold each tortilla in half over the filling to form a half-moon shape. Press gently to compact the filling and help hold it together.
Heat the Pan: Wipe out the skillet or use a clean nonstick or cast-iron skillet over medium to medium-low heat. Add about 1 teaspoon butter or oil and swirl to coat the bottom. Optionally, use cooking spray.
Cook the Quesadillas: Place 1–2 folded quesadillas in the skillet without overcrowding. Cook for 2–4 minutes on the first side, pressing lightly, until golden and crisp. Flip carefully and cook for another 2–4 minutes until golden and cheese melts. Adjust heat as needed to avoid burning.
Rest and Repeat: Transfer cooked quesadillas to a cutting board or wire rack and let rest 1–2 minutes to set the cheese. Repeat with remaining quesadillas, adding butter or oil as needed.
Slice and Serve: Cut each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Serve immediately with salsa, sour cream or crema, avocado or guacamole, lime wedges, extra cilantro, and pickled jalapeños as desired.
Optional Baking Method: For a crowd, preheat oven to 400°F (200°C). Assemble quesadillas as above and place on a parchment-lined baking sheet. Brush lightly with oil or melted butter. Bake for 8–12 minutes, flipping halfway, until golden and cheese is melted.

Notes

Use fresh spinach for the best texture, but frozen works well if squeezed thoroughly.
Adjust the level of spiciness by adding or omitting the jalapeño and chili powder.
Using cheese on both sides of the filling helps keep the quesadilla intact.
Cook over medium-low heat to avoid burning tortillas before the cheese melts.
Baking is a great alternative for making multiple quesadillas simultaneously.
Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.