Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my Easy Mexican Street Corn and Quinoa Chili.
Unsalted butter: Melted butter is needed to saute spinach and brush the tortillas before cooking them. Olive oil (or any other vegetable oil) can be used instead if preferred. Spinach: I used fresh baby spinach. However, frozen spinach can be used. If you decide to go that route, be sure to thaw it in the fridge overnight and squeeze all the juice out of it before using it as a filling. Fresh garlic cloves: A small clove of minced garlic will help flavor the spinach, but if you want, you can omit using it. Kosher salt & pepper
To prepare the spinach tortillas part of the recipe, gather:
Flour tortillas: I used store-bought 9-inch flour tortillas. However, gluten-free tortillas, corn tortillas, or even wheat tortilla quesadillas work just as well for those following a special diet. Monterey Jack Cheese: While the authentic quesadilla recipe uses Qaxaca cheese, since it is not widely available most people use Monterey Jack cheese when making quesadillas. If you can get your hands on Qaxaca cheese, go for it. Alternatively, you can use shredded Mexican cheese blends that are available in most grocery stores. Mr Spice’s Tangy Bang Sauce (Optional): To add a bold, citrusy heat to this easy quesadilla recipe, Mr. Spice’s Tangy Bang sauce is just what you need. Not only is this sauce GMO-, gluten-, and sodium-free, but it’s also low-calorie and low-carb! For another healthy flavor addition, you can also try Mr. Spice’s Garlic Steak sauce to give your quesadillas a meaty, smoky twist.
Here are a few ideas to make it your own:
Mushrooms: Get an irresistible umami flavor by turning this recipe into a spinach mushroom quesadilla. All you need is 1 cup of sliced and sauteéd baby portobello or sauteed shiitakes. Chicken: To make a chicken and spinach quesadilla, just add cubed baked chicken breasts or leftover rotisserie chicken. Only 1 cup is necessary for 4 tortillas. Shrimp: Bring the smoky, summer taste of the grill to your quesadilla by adding in grilled shrimp.
Guacamole: If I am serving quesadillas to a crowd, I usually make a big batch of my 4-ingredient Guacamole recipe. People can use it to top them off or as a dip on the side. Salsa: During the summer months, when cherry tomatoes are in abundance, I make a batch of my Cherry Tomato Salsa to serve as a sauce/dip on the side. Mexican Street Corn Salad: Serve this humble quesadilla recipe with my Mexican Street Corn Salad to transform it into a delicious meal.
Liquid in spinach: After sauteing spinach, be sure to drain any excess liquid to prevent your quesadillas from becoming mushy. Don’t overfill your quesadillas: While it is tempting to fill them to the brim, it is best to follow the recipe as written and avoid overfilling the quesadillas. Otherwise, they could potentially fall apart when you flip them. Reheat your skillet: The secret to getting quesadillas that are crispy on the outside and soft and cheesy on the inside is to brush them with melted butter and cook them in a preheated hot skillet. I usually preheat the skillet over medium-high heat first. Then turn it down to medium as soon as I put my spinach quesadilla on top so that it won’t burn.
Quick and easy, this dish is so simple that you can make it for breakfast on your busiest mornings without skipping a beat. These veggie quesadillas are a great way to get fussy eaters (hello, toddlers!) to eat leafy greens and even ask for seconds. Customize this spinach quesadillas recipe with hundreds of delicious add-ons, from sauteéd mushrooms to smoky grilled shrimp.
