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Spinach Quesadillas

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Pam Kaiser, Mansfield, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

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

Health Tip: Use whole wheat tortillas and get almost twice the fiber per serving.

Watch How to Make Spinach Quesadillas

Test Kitchen Approved

Spinach Quesadillas

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Yield: 4 servings
Prep: 15 min
Cook: 10 min
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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), warmed
  • Reduced-fat sour cream, optional
Text Ingredients

Directions

  1. In a large nonstick skillet, cook and stir first 6 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.

Nutrition 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 vegetable, 1 medium-fat meat.
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