Spinach Quesadilla

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A handful of spinach and a pile of melty cheese between buttery crispy tortillas is spinach quesadilla snacking perfection.

Spinach Quesadilla on cutting board with blue and white towel

Spinach Quesadillas

Do you have go-to meals or snacks at your house? The ones where you are guaranteed to always have the ingredients on hand.

For us, it is quesadillas. We always have tortillas and cheese on hand. So, it is simply a matter of finding something fun to pop in there with the cheese. Meat or vegetables, we always have something left over or waiting in the produce drawer that can go with it.

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Perhaps the real reason I love quesadillas so much is the crispy, melted, almost burnt bits of cheese around the edges. I’m definitely guilty of overfilling the cheese just to sneak those little almost burnt edges.

Spinach Quesadilla with fresh spinach on cutting board

Spinach Quesadilla Recipe

My quesadilla technique is super simple. Always butter the tortillas, not the skillet. Always use two layers of cheese.

That is right, bottom tortilla + cheese + the filling of your choice + more cheese + top tortilla. You can’t go wrong and the cheese holds everything together nicely.

Spinach Quesadilla with umelted cheese in skillet

For serving spinach quesadillas, we dip them in all kinds of things. Really it depends on what is in the refrigerator. Hot sauce is our usual go-to. But, salsa is quite tasty and pico de Gallo is always a hit.

After cooking, skip the plate and just serve the quesadilla on your cutting board. Cutting a hot quesadilla into manageable pieces is super simple with a pizza cutter or large knife.

Just transfer the quesadilla to a cutting board and run a wheel pizza cutter over it. Or take your large chef’s knife and rock across it in one swift motion to cut it.

Spinach Quesadilla uncooked in skillet

You’ll need these ingredients to make a spinach quesadilla:

  • butter
  • flour tortillas
  • freshly shredded Mozzarella cheese
  • baby spinach leaves roughly torn
  • hot sauce for serving OPTIONAL
Spinach Quesadilla with fresh spinach and melted cheese on cutting board with blue and white towel

Vegetable Quesadilla

Quesadillas filled with cheese and leftover vegetables are the best and super filling for any time, especially snack time for my kids.

Vegetable Quesadillas are truly an awesome thing, my friends. Trust me, just try stuffing cheese and roasted vegetables between buttery crisp tortillas or making grilled cheese.

Crisp warm tortillas filled with melted cheese are made even better when you add a handful of mushrooms for a savory mushroom quesadilla.

This broccoli quesadilla combines everything you love about cheddar and broccoli and toasts it into gooey awesomeness between a couple of buttery crisp tortillas.

Cheese filled with buttery, crispy edges and overflowing with filling black bean and corn quesadillas are snacking perfection.

Spinach Quesadilla with fresh spinach on cutting board

Spinach Quesadilla

A handful of spinach and a pile of melty cheese between a buttery crispy tortilla is spinach quesadilla snacking perfection!
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 1


  • 1 teaspoon butter
  • 2 8-10" flour tortillas
  • cup freshly shredded Mozzarella cheese
  • 12 baby spinach leaves roughly torn
  • hot sauce for serving OPTIONAL


  • Lightly butter one side of each tortilla. Return the skillet to the stove over medium-high heat. Place one tortilla buttered side down in the skillet. Layer half of the cheese, the spinach, and the remaining cheese over the tortilla. Top with the remaining tortilla.
  • When the cheese is melting and the tortilla facing the skillet begins to brown, use a large spatula to carefully flip the tortilla over and cook on the second side for a few minutes.
  • When everything has melted together and the tortillas are golden and crisp, remove the quesadilla from the skillet and slice it into wedges. Serve warm with hot sauce.


Calories: 446kcal · Carbohydrates: 32g · Protein: 22g · Fat: 26g · Saturated Fat: 14g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 0.2g · Cholesterol: 70mg · Sodium: 951mg · Potassium: 200mg · Fiber: 2g · Sugar: 3g · Vitamin A: 1755IU · Vitamin C: 3mg · Calcium: 478mg · Iron: 3mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Spinach Quesadilla quartered on cutting board

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