Let’s Make these Spinach Quesadillas Before Everyone Gets Hangry
Crispy on the outside, melty cheesy goodness on the inside – these Spinach Quesadillas do.not.disappoint. And bonus? They have spinach blended right into the cheese because even I’m firmly Team #NoClumpSpinach on this one. They’re ready in less than 15 minutes, making them perfect for a quick dinner, easy lunch, or after-school snack when the kids are officially entering hangry territory.
The other night, my friend called me while she was driving home with her kids after evening soccer practice. Her kids were at approximately volume level 9 in the background, she was depleted, it was already an hour past dinner time, and she was like, “Uggg… I have to make my kids dinner. Again.” I think I actually heard her head hit the steering wheel.
Girl. We have ALL been there.
My own kids had also not been fed, so I scraped myself off the couch and was like, “Okay. We’ve got this.” I started asking her what she had in her fridge, and while she was listing off what she could remember, I was rummaging around my own kitchen too.
Neither of us had everything we needed for my easy Spinach Grilled Cheese or Kale Quesadillas, but we both had tortillas, spinach, cheese, and cream cheese. So spinach quesadillas it was.
The concept was the same as their grilled cheese cousin: whip up a green spinach cream cheese sauce with a few Mexican-inspired spices, spread the sauce between tortillas and add a sprinkle of cheddar cheese to top it off (my friend only had a Mexican shredded cheese blend, and spoiler alert: it worked perfectly).
I walked her through the ingredients and steps while we were both on speakerphone with drinks in our hands – hers was wine, mine was a mocktail – and our collective kids were rapidly approaching hunger level 10.
Less than 15 minutes later, we both had dinner on the table.
She served hers with refried beans and steamed broccoli. I added guacamole and sliced peppers. Then our phones got very, very quiet while everyone happily ate.
Until one of her kids let out an enormous burp.
And just like that, the chaos resumed. 😂
Neither of us had any leftovers, but we continued our call by making another batch of quesadillas to pack for lunch the next day.
So wherever you are tonight, just know: I am right there with you. In the kitchen. With overstimulated kids. Trying to get food onto the dinner table before everyone starts eating the furniture.
We’ve got this.
#mymomhack: I always make an extra quesadilla for my kids’ lunches the next day. Mine don’t mind eating them cold or lukewarm, but I know some kids have stronger opinions about that. If your kid prefers a warm quesadilla, reheat it in the morning, wrap it in foil, and place it into a pre-warmed thermos. To warm the thermos, fill it with hot water, let it sit for a few minutes, then drain and dry it before adding the quesadilla. It’ll help keep lunch warm until lunchtime.
The kids are hungry —> Let’s make them some food
- Gather your ingredients: tortillas, spinach, cream cheese, shredded white cheddar and spices (chili powder, paprika and salt).
- In a food processor, mix the spinach, cream cheese, and spices until no spinach chunks remain.
- On a preheated skillet, add a tortilla, spread on some spinach sauce, and sprinkle on some cheese. Depending on how many quesadillas you are making, either fold over the other half of the tortilla or add another tortilla on top.
- Let the tortilla get golden brown and then flip and cook for another 3-4 minutes or until golden.
- Let cool slightly, then cut into wedges and serve.
Get the recipe: Let’s Make these Spinach Quesadillas Before Everyone Gets Hangry
Ingredients
- 4 medium flour tortillas
- 2 cups spinach, loosely packed
- 3 tbsp cream cheese
- 1/4 tsp chili powder
- 1/8 tsp paprika
- 1/8 tsp salt
- 1 cup shredded white cheddar, Colby Jack or Mexican blend
Instructions
- In a food processor, add the spinach, cream cheese, chili powder, paprika, and salt. Process for about one minute or until the spinach is broken down and there are no chunks. Scrape down the sides if needed.
- Heat a skillet over medium heat. Spray the pan or use a small drizzle of olive oil.
- Place a tortilla in the pan and top with a thin layer of the spinach mixture, spreading it to the edges. Sprinkle with cheese and top with another tortilla (or fold over, depending on how many quesadillas you are making).
- Cook for 3-4 minutes per side or until the tortillas are golden brown and crispy.
- Transfer the tortilla to a cutting board, let it cool slightly, and then cut it into wedges before serving.
Notes
- chopped chicken
- black beans
- corn
- green onions
- diced red peppers
- jalapeño slices (maybe for the adults 😉
- splash of fresh lime juice
Did you make this recipe?
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