SPINACH QUESADILLAS
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
CHEESE SPINACH QUESADILLAS
When I had this at our local Mexican restaraunt, I enjoyed it so much that I recreated it at home and I think this is a good likeness!This is pure comfort food to me! Feel free to experiment with this recipe! makes 2 for a main dish, 8 for appetizers
Provided by Sharon123
Categories Spinach
Time 17m
Yield 2-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a skillet and place a tortilla on it.
- Add half of the cheese to the tortilla.
- On top of the cheese, add half of the green onion and spinach.
- Sprinkle with half the garlic salt and chili powder.
- Top with another tortilla, turn over and fry in skillet until the cheese melts.
- Slice into quarters (or 1/8's for appetizers) and serve hot.
- Repeat with next 2 tortillas.
- Good served with salsa and sour cream!
- This would be great served with guacamole on lettuce and refried beans or/and rice.
SPINACH AND GOAT CHEESE QUESADILLAS
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 10m
Yield Two quesadillas
Number Of Ingredients 7
Steps:
- Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
- In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
- In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 397 milligrams, Sugar 1 gram
SPINACH AND ARTICHOKE QUESADILLAS RECIPE BY TASTY
Your favorite savory dip meets your favorite cheesy Mexican dish in this quick and easy mashup. Whether you're craving a hearty snack or putting together a last-minute appetizer, these spinach and artichoke quesadillas come together in under 30 minutes for a delicious dish anytime.
Provided by Betsy Carter
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
- Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 46 grams, Fat 80 grams, Fiber 4 grams, Protein 46 grams, Sugar 10 grams
SPINACH AND GOAT CHEESE OPEN-FACED QUESADILLA
Steps:
- Preheat oven to 400 degrees. Lightly brush a baking sheet with olive oil.
- In a medium bowl, toss spinach with oil until well coated. Place the tortillas on prepared baking sheet. Top with spinach and goat cheese. Season with salt and pepper. Bake until cheese is golden brown and bubbling, about 10 minutes.
SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
- Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
- Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
SPINACH-AND-MUSHROOM QUESADILLAS
Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
- Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
- Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
- Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g
SPINACH QUESADILLA RECIPE
These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.
Provided by Aysegul Sanford
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
- Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
- To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
- Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
- Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.
Nutrition Facts : Calories 386 kcal, Carbohydrate 17 g, Protein 17 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 73 mg, Sodium 830 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS
Add a dash or two of hot sauce to this Monterey Jack quesadilla with spinach, shallot and mushroom.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
- To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
A CHEESY CREAMY SPINACH QUESADILLA
Ah Mexico! Such wonderful flavors come from there. Here is a quesadilla with goat's cheese, cottage cheese and mozzarella cheese, enhanced with spinach, tomato and cilantro, and of course, some jalapeno pepper!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 425*F.
- In a blender, puree the goat cheese, cottage cheese, half of the mozzarella cheese, and pepper to taste.
- Spread half of the cheese mixture on each tortilla to 1/2" inside the edge.
- Sprinkle half of each remaining ingredient over each tortilla(onion, tomato, spinach, cilantro, chives, jalapeno, garlic and parsley).
- Place one tortilla on a cookie sheet. Place the other on top of it. Sprinkle the top with the remaining mozzarella.
- Bake 8-10 minutes, or until cheese begins to brown.
- Slice into four wedges and serve warm. Enjoy!
More about "spinach and cheese quesadillas recipes"
CHEESY SPINACH QUESADILLAS | GIRL HEART FOOD®
From girlheartfood.com
Ratings 8Estimated Reading Time 7 minsCategory Main CourseTotal Time 30 mins
- Add spinach, salt, black pepper and nutmeg to a 12-inch sauté pan over medium heat. Cover and cook until spinach has wilted, about 3 to 5 minutes.
- Remove spinach from the pan and squeeze through a fine mesh strainer to get all that excess moisture out so you don't make your quesadillas soggy. Note: You're not actually pushing the spinach through the strainer, you're just using to squeeze some of that extra moisture out. Alternatively, you can place the spinach in a clean tea towel and squeeze the moisture out.
SPINACH AND FETA QUESADILLAS - CLOSET COOKING
From closetcooking.com
SPINACH QUESADILLA RECIPE | THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
SPINACH QUESADILLAS - LOVE & GOOD STUFF
From loveandgoodstuff.com
SPINACH AND CHEESE QUESADILLAS RECIPE - NETMUMS
From netmums.com
THIS QUESADILLA IS THE MOST ACCEPTABLE WAY TO EAT LOTS …
From bonappetit.com
CHICKEN & SPINACH QUESADILLAS RECIPE FROM H-E-B
From heb.com
BLACK BEAN, SPINACH AND CHEESE QUESADILLAS RECIPE
From cdkitchen.com
EASY, CHEESY CHICKEN QUESADILLA RECIPES | ALLRECIPES
From allrecipes.com
EASY SPINACH QUESADILLAS (QUICK & HEALTHY!)
From yummytoddlerfood.com
SPINACH PESTO AND CHEDDAR QUESADILLAS - HEALTHY …
From healthyseasonalrecipes.com
MUSHROOM, SPINACH AND GOAT CHEESE QUESADILLAS
From washingtonpost.com
SPICY SPINACH QUESADILLA RECIPE - THE WEARY CHEF
From wearychef.com
SPINACH AND CHEESE QUESADILLAS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 4Calories 355 per servingCategory Starters
RECIPE - GRILLED MUSHROOMS, SPINACH AND GOAT CHEESE QUESADILLAS …
From costco.com
RECIPE: SPINACH AND REFRIED BEAN QUESADILLAS - KITCHN
From thekitchn.com
SPINACH AND CORN QUESADILLAS RECIPE | MYRECIPES
From myrecipes.com
SPINACH AND CORN QUESADILLA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
SPINACH ARTICHOKE QUESADILLAS | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
SUMMER SPINACH SALAD RECIPES | ALLRECIPES
From allrecipes.com
SPINACH QUESADILLA WITH CHEESE RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
BLACK BEAN, SPINACH, AND CHEESE QUESADILLAS RECIPE | MYRECIPES
From myrecipes.com
EASY VEGETARIAN SPINACH QUESADILLAS - LIVE SIMPLY
From livesimply.me
CREAMY SPINACH QUESADILLA - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
SPINACH PIE QUESADILLA RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
MEDITERRANEAN QUESADILLA WITH SPINACH AND FETA - 15 MINUTE MEAL
From tastyoven.com
SPINACH & GOAT CHEESE QUESADILLAS WITH CARAMELIZED ONIONS AND …
From aprettylifeinthesuburbs.com
HOW TO MAKE SPINACH QUESADILLAS - THE TORTILLA CHANNEL
From thetortillachannel.com
SPINACH, MUSHROOM AND CHEESE QUESADILLAS RECIPE
From mygourmetconnection.com
EASY SPINACH QUESADILLAS RECIPE | CULTURED PALATE
From myculturedpalate.com
SPINACH, MUSHROOM AND CHEESE QUESADILLAS RECIPE - JIM …
From foodandwine.com
CRISPY MUSHROOM, SPINACH AND AVOCADO QUESADILLAS
From cookieandkate.com
MUSHROOM, SPINACH AND GOAT CHEESE QUESADILLAS | OREGONIAN …
From recipes.oregonlive.com
BEST CHEESY SPINACH-ARTICHOKE QUESADILLAS RECIPE - DELISH
From delish.com
SPINACH & FETA BREAKFAST QUESADILLAS (FREEZER) - SWEET PEAS AND …
From sweetpeasandsaffron.com
SPINACH QUESADILLAS - SOMETHING'S COOKING
From somethingiscooking.com
RECIPE - GRILLED MUSHROOM, SPINACH AND GOAT CHEESE QUESADILLAS …
From costco.ca
SPINACH PESTO AND CHEESE QUESADILLAS - CREATE BAKE MAKE
From createbakemake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love