Simple Spinach Quesadillas Recipes

CHEESE SPINACH QUESADILLAS

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 & MUSHROOM QUESADILLA RECIPE BY TASTY

Steps:

• Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
• Add the spinach and cook until spinach has wilted.
• Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
• Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
• Add the scramble, top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Serve with salsa and garnish with fresh parsley.
• Enjoy!

SPINACH AND MUSHROOM QUESADILLAS

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.

SPINACH QUESADILLAS

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.

SPICY SPINACH QUESADILLAS

Steps:

• Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
• Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
• Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat. Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.Spicy Spinach Quesdillas
• When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

CHEESY SPINACH QUESADILLAS

Steps:

• In a large skillet on medium-low heat, place 1 TB olive oil and the spinach. Cook for about 1 minute, tossing constantly to ensure even cooking. Once it darkens and wilts, remove to a bowl or plate.
• Place another TB of olive oil in the skillet and a tortilla. Move it around a little to soak up the oil. Spread about half of the shredded cheese on half of the tortilla, then sprinkle a small amount on the other half. Top the cheese with about half of the spinach. Cook for 30 seconds - 1 minute until the cheese starts to melt.
• Fold the tortilla over on itself, like an omelet. Cook for 30 seconds, then flip and cook for another minute.
• Remove to a plate and cut into fourths. Repeat the process with the remaining oil, spinach, tortilla and cheese. Enjoy!

SPINACH QUESADILLA RECIPE

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.

SIMPLE SPINACH QUESADILLAS

Steps:

• Tear spinach so that it does not all come out in one bite.
• Butter one side of a tortilla, drop in hot pan.
• Dump torn spinach in along with a handful of cheese. Sprinkle with chili powder.
• Fold tortilla in half over ingredients, omelet style.
• They are done when both sides are lightly browned and the cheese is melted.
• Serve with sour cream, salsa, whatever else you have on hand.