Description

These Cheesy Spinach Quesadillas are a delicious and easy-to-make snack or meal featuring a savory spinach and cheese filling with aromatic spices, melted between warm, crisp tortillas. Perfect for a quick lunch, dinner, or party appetizer, they combine creamy cheese and tender spinach with a hint of heat from jalapeño and spices, cooked to golden perfection on the stovetop or baked for a crowd.

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 well and pat dry. Roughly chop if leaves are large. If using frozen spinach, thaw completely, then place in a clean kitchen towel and squeeze out as much moisture as possible so the quesadillas don’t get soggy.
Cook the aromatics: Heat 2 teaspoons 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 so it doesn’t burn.
Wilt the spinach: Add the chopped fresh spinach (or well-squeezed frozen spinach) to the skillet. If using fresh, cook for 2–3 minutes, tossing frequently, until fully wilted and any liquid mostly evaporated. If using frozen, cook for 1–2 minutes, breaking it up and ensuring it’s heated through and fairly dry.
Season the filling: Add the minced jalapeño (if using), cumin, smoked paprika, chili powder (if using), salt, and black pepper. Stir well and cook for 1–2 more minutes so the spices bloom and excess moisture evaporates. Taste and adjust seasoning as needed. Turn off the heat and stir in chopped cilantro and cream cheese or sour cream if using, until creamy and evenly combined. Transfer filling to a bowl and let cool slightly for 3–5 minutes to help cheese melt evenly later.
Prepare the tortillas and cheese: Lay tortillas flat on a clean surface. Divide shredded cheese evenly: about 1/2 cup per large tortilla (or 1/4 cup per small). For each quesadilla, sprinkle half the cheese on one side of the tortilla, leaving a 1/2 inch border.
Add the spinach filling: Spoon a generous amount (about 1/4 of the mixture per large tortilla) over the cheese layer. Spread in an even layer and top with remaining cheese to help ‘glue’ the quesadilla.
Fold and press: Fold each tortilla in half over the filling to form a half-moon shape. Gently press down with your hand to compact the filling and help it hold together.
Heat the pan: Wipe out the skillet used for the filling or use a clean, large nonstick or cast-iron skillet. Place over medium to medium-low heat. Add about 1 teaspoon butter or oil and swirl to lightly coat the bottom. Alternatively, use cooking spray.
Cook the quesadillas: Place 1–2 folded quesadillas in the skillet without overcrowding. Cook first side for 2–4 minutes, pressing lightly with a spatula until bottom is golden brown and crisp. Carefully flip and cook second side for 2–4 minutes until golden and cheese fully melted. Adjust heat as needed to brown tortillas without burning before cheese melts. Transfer cooked quesadillas to a cutting board or wire rack and let rest 1–2 minutes for cheese to set. Repeat with remaining quesadillas, adding more butter or oil as needed.
Slice and serve: Using a sharp knife or pizza cutter, slice each quesadilla into 3–4 wedges. Arrange on a plate and serve immediately with salsa, sour cream or crema, avocado or guacamole, lime wedges, and optional cilantro or pickled jalapeños.
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. Lightly brush tops with oil or melted butter. Bake for 8–12 minutes, flipping halfway, until golden and cheese melted. This method is ideal for making multiple quesadillas at once.

Notes

Using well-squeezed frozen spinach prevents soggy quesadillas.
Adjust jalapeño quantity or omit for desired heat level.
Cheese on both sides helps hold the quesadilla together.
Allow filling to cool slightly to help cheese melt evenly during cooking.
Medium-low heat is best for crisping tortillas without burning while melting cheese.
Baking method is great for cooking multiple quesadillas simultaneously.
Serve with fresh sides like salsa, sour cream, avocado, and lime wedges for best flavor.