This Spinach Quesadilla recipe comes together in just 20 minutes using fewer than 10 simple ingredients, bringing the bold flavors of Mexican cuisine straight to your table.
Fresh spinach, savory garlic, and creamy cheese make this dish perfect for quick meal prep.
Whether you're enjoying it for breakfast, as a savory snack, or as a tasty side dish, you'll love how easy and delicious it is.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Spinach Quesadilla
I'm here to show you how easy it is to make wholesome, delicious meals from scratch using fresh, seasonal ingredients.
If you're new to my blog, feel free to explore The Yummy Bowl and discover how I, as a food professional, can help you feel confident in the kitchen and create homemade meals your whole family will love.
These spinach quesadillas are a perfect addition to your next Mexican-inspired meal, especially when served alongside other vibrant dishes like my Mexican Street Corn and Vegetarian Chili.
Ingredients
- Fresh baby spinach - I use fresh spinach to add a rich, vibrant flavor to the quesadillas.
- Shredded mozzarella cheese - I like low-fat mozzarella to keep things light without sacrificing flavor. You can substitute it with Oaxaca cheese if you have.
- Crumbled feta - Adds a tangy, creamy flavor that complements the spinach, but it's optional since the mozzarella cheese provides plenty of creaminess.
- Flour tortillas - Use store-bought 8-inch tortillas, but feel free to swap in gluten-free or corn tortillas if that works better for you.
- Seasonings - I use crushed red pepper flakes, dried oregano, garlic powder, kosher salt, and freshly ground black pepper for that bold flavor boost.
📋 You can find the full ingredient list in the Recipe Card below the article.
Can I Make Quesadillas with Mozzarella?
These spinach quesadillas are an indulgent treat, but I've kept things light by using low-fat mozzarella cheese instead of traditional Monterey Jack or Qaxaca cheese.
While Monterey Jack is commonly used in quesadillas, opting for low-fat mozzarella helps keep the dish healthier without sacrificing flavor.
If you're lucky enough to find Qaxaca cheese, it's a great choice for a more authentic taste, but shredded Mexican cheese blends are a great alternative that's easy to find in most stores.
How To Make Spinach Quesadillas
- Start by adding spinach, salt, and black pepper to a sauté pan over medium heat. Cover and cook for about 3 to 5 minutes until the spinach wilts. Let it cool for a few minutes.
- Once cooled, place the spinach in a fine mesh strainer or clean tea towel to squeeze out any excess moisture so the quesadillas stay crisp. Chop the spinach finely.
- To assemble the quesadillas, sprinkle half of the mozzarella cheese (2 ounces or ½ cup) on one half of each tortilla. Layer the spinach on top, then add crushed red pepper flakes and oregano. Top with the remaining cheese, feta, and garlic powder. Fold the tortillas in half.
- To cook, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Swirl the oil to coat the pan before adding the quesadillas. Cook in batches, two at a time, adding more oil between batches.
- Place two quesadillas in the pan and cook on one side for about 3 to 4 minutes. Flip carefully and cook for another 3 to 4 minutes, until golden and crispy and the cheese is melted.
- Repeat the process with the remaining quesadillas. Once done, cut each into half to make 8 pieces. I like to serve it with guacamole or green yogurt dip.
Can I Use Frozen Spinach?
Yes, you can absolutely use frozen spinach! While I personally love fresh baby spinach for this recipe, thawed frozen spinach works just as well in a pinch.
Just be sure to thaw the spinach in the fridge overnight or microwave it, then squeeze out any excess moisture before cooking.
JULIA'S TIP: Keep in mind that frozen spinach tends to release more moisture, so you may need to cook it a little longer to let the extra liquid evaporate. Once it's ready, you can proceed with the recipe as usual!
Tips
- Drain the spinach. After sautéing the spinach, make sure to squeeze out any excess liquid. This will prevent your quesadillas from getting soggy.
- Don't overfill. It's tempting to load up your quesadilla with tons of filling, but trust me-less is more! Overfilling can cause them to fall apart when you flip them. Stick to the recipe, and you'll have perfectly sealed quesadillas.
- Reheat your skillet. The key to getting that perfect crispy exterior and melty, cheesy interior is a hot skillet. I like to preheat my skillet over medium-high heat, then lower the heat to medium before placing the quesadilla. This way, they get golden and crispy without burning.
Quesadilla Serving Ideas
These spinach quesadillas are fantastic on their own, but if you're looking to elevate your meal, here are some of my favorite ways to serve them:
- Guacamole: When serving to a crowd, I love to make a big batch of my 3-ingredient guacamole or spicy avocado crema. It's perfect for topping or as a dip on the side.
- Salsa: This fresh pico de gallo or salsa makes a perfect dip or a zesty sauce to drizzle on top of your quesadillas.
- Mexican Corn Dip: To turn these quesadillas into a full meal, pair them with my creamy street corn dip.
These spinach quesadillas have a similar flavor profile to spanakopita, so they pair wonderfully with souvlaki, a chopped Mediterranean cucumber salad, tzatziki, or a simple yogurt herb dip.
For added creaminess, try serving with a Green Goddess dip!
Best Cheese for Quesadillas
While Qaxaca cheese is the go-to for authentic quesadillas, it's not always easy to find (and you don't have to!). I love how mozzarella melts, and low-fat/low-sodium mozzarella is perfect for a healthier choice.
Optional Add-Ins & Variations
I love how easily spinach quesadillas can be customized to fit my cravings or dietary needs.
Whether I'm adding a protein, extra veggies, or a fun twist, these quesadillas are always a hit.
Here are a few ideas I like to try:
- Mushrooms : If I'm in the mood for a savory, umami flavor, I'll sauté 1 cup of baby portobello or shiitake mushrooms and add them in for a spinach mushroom quesadilla.
- Chicken: To make a heartier meal, I'll add cubed baked chicken breasts or leftover rotisserie chicken-about 1 cup is enough for 4 tortillas. It's the perfect way to use up leftovers!
- Shrimp: Sometimes, I love adding smoky, grilled shrimp for a fun, seafood twist that makes my quesadilla feel like a summer treat.
- Black Beans: When I want a filling, plant-based option, I swap out the spinach for black beans. It's a protein-packed, delicious alternative that never disappoints!
Freezing And Storing Instructions
While quesadillas are best enjoyed fresh off the skillet, I know that leftovers can be just as tasty if stored correctly.
- To Store. To store them, I like to store quesadillas in the fridge for 1-2 days.
- To Freeze. Wrap each quesadilla tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat from frozen, bake them in the oven at 350°F for about 10-12 minutes.
- To Reheat. Preheat my oven to 300°F. Then, place the quesadillas on a baking sheet and bake them for 5-8 minutes. This helps the outside stay crispy while ensuring the cheese inside is nice and melty.
More Yummy Wraps
- PF Chang's Lettuce Wraps
- Crispy Chicken Wrap
- Beef Crunchwrap
- Crispy Feta Rolls
- Chicken Crunchwrap
- Turkey Wrap
- Buffalo Chicken Wrap
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Easy Mozzarella Spinach Quesadilla
Ingredients
Method
- Start by adding spinach, salt, and black pepper to a sauté pan over medium heat. Cover and cook for about 3 to 5 minutes until the spinach wilts. Let it cool for a few minutes. Season with salt and pepper to taste.½ pound baby spinach, salt, freshly ground black pepper
- Once cooled, place the spinach in a fine mesh strainer or clean tea towel to squeeze out any excess moisture, so the quesadillas stay crisp. Chop the spinach finely.
- To assemble the quesadillas, sprinkle half of the mozzarella cheese (2 ounces or ½ cup) on one half of each tortilla. Layer the spinach on top, then add crushed red pepper flakes and oregano. Top with the remaining cheese, feta, and garlic powder. Fold the tortillas in half.4 ounces shredded mozzarella cheese, 4 flour tortillas, ¼ teaspoon crushed red pepper flakes, ½ teaspoon dried oregano, 4 tablespoons crumbled feta cheese, ¼ teaspoon garlic powder
- To cook heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Place two quesadillas in the pan and cook for about 3 to 4 minutes on one side. Flip carefully and cook for another 3 to 4 minutes, until golden and crispy, and the cheese is melted.2 tablespoons olive oil
- Repeat the process with the remaining quesadillas. Once done, cut each into half to make 8 pieces. Serve with plain Greek yogurt. Enjoy!
Nutrition
Video
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Comments
No Comments