Get the recipe: 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.
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
Age: 9+ months (go light on the cheese until 18+ months)
Add-Ins: Here are some of our favorite add-ins:
- 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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