This dish is incredibly quick, simple, and healthy. This is also a fantastic appetizer or snack. Although it initially appears to be a lot of spinach, it quickly reduces in size when cooking. If whole wheat tortillas are not available, substitute another kind. Serve with sour cream and salsa.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 1 quesadilla |
Ingredients
- 2 (10 inch) whole wheat tortillas
- 3 cups fresh spinach leaves
- ⅔ cup shredded Cheddar cheese
- 1 green onion, chopped
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
Instructions
- Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
- Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 503 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I love this for lunch. I eat it with sour cream and salsa. Will have to try adding artichokes or muchrooms as others have done.
Great quick meal! Just add salsa a plain yogurt as a topper and it was a full meal.
I really liked this. It was a quick and tasty lunch. I ate it with some black beans and sour cream on the side. I used a taco cheese blend. I’ll be making this again.
I made it but with whole milk Mozzarella. A restaurant owner from Jalisco makes excellent ones. We asked him the type of white cheese he used: whole milk mozzarella. Excellent lunch or dinner. In Venezuela they use Queso de Mano. They don’t use cheddar!
I’d recommend shredding the spinach into smaller pieces to make it easier to eat.
I have been making these for as long as I can remember. Sometimes I add sautéed mushrooms. Delicious quesadillas served with sour cream on the side.
I have already made this several times. I crave it. Cabot sharp cheddar is very good. Great as is. You don’t need to measure and can use garlic salt and red pepper if that is what you have on hand. This is the first quesadilla I have successfully made. Thanks for posting it.
This was great and so easy
These were delicious. I added mushrooms I cooked in xvoo and balsamic to these, and did them in the oven. I topped them with chopped tomatoes, and they turned out great! (the first time). The second time I made these, I followed the recipe pretty much to the “T,” and they were amazing, if not better then the first time. Actually I think they are one of my favorite go to’s for a quick easy dinner.
I loved them! Added whole cloves of garlic and sautéed all together with Adobe seasoning. Had to throw chicken in the ones I made for my family as they are total meat-eaters. Also, we ate with a little sour cream for dipping.
Awesome recipe… Quick, easy and delicious!!
Really delicious and so easy to make! A great way to get your daily fiber in a matter of minutes.
Pretty tasty appy, and it gives me another way to eat spinach 🙂
I love this recipe the sky’s the limit. I didn’t cook mine long enough because I like mine crispy. We don’t need no stinkin’ restaurants.
I enjoyed this and everyone ate it all up including my 18 month old. I did add some cooked chicken breast for a little protein. Yummy!
I liked that these were healthy and easy! Overall good flavors. I felt like mine came out a little dry.
These were soooo good and much healthier than normal quesadillas. I added turkey sausage as well, which was an excellent choice. Will definitely be making these again.
This was a nice idea to switch up my usual bean and cheese quesadillas. Scallions are a nice touch. Delicious with a mug of tomato soup.
This was pretty good. Next time I will saute some onion, garlic, and spinach in a pan first though, and leave out the chili powder. These definitely need to be served with salsa and sour cream, they are too plain on their own.
Spinach & Whole Wheat Quesadillas’ Haiku: “Healthy, tasty lunch. I wouldn’t mind more veggies. But it was still great!” I followed the recipe exactly, only using Mexi-cheese blend instead of Cheddar. I think I would’ve been happier if I’d lightly sauteed some onion with garlic and wilted the spinach first, rather than using raw green onion and garlic powder, but my belly was still happy w/ the results. And giggle all you want, but I adore the “Xtreme Wellness High Fiber” tortillas (anything w/ the word “Extreme”, or minus the “E”, makes me shudder), but when they’re grilled w/ tasty fillings, I can ignore the goofy name of them and revel in the fact that they’re super-good for you.
Yummy and healthy! Perfect as is…thanks!