Spicy Spinach Quesadillas Recipes
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
SPICY SPINACH QUESADILLAS
These spinach quesadillas are simple to make and a healthy, flavorful dinner!
Provided by Andi Gleeson
Categories Main
Yield 4
Number Of Ingredients 6
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.
SHRIMP AND SPINACH QUESADILLAS
I made this up for my daughter, who does not like meat. It is really delicious. It has a more "Italian" feel to it, so salsa is not really good with it, but sour cream or ranch dressing make nice dipping sauces. The ingredients are for ONE quesadilla. I think this would make a really nice appetizer or snack, as well. I make these two at a time on my electric griddle, and pretty much put the filling in a ring around the tortilla - not too close to the center or edge. Once the cheese melts and spreads out a bit, the filling is then perfectly even.
Provided by MJaz9053
Categories < 15 Mins
Time 7m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Toss the shrimp in a small pan with butter and cook for a few minutes untill opaque. Add spinach and garlic powder and stir to combine.
- Brush griddle with 1/2 of the melted butter and lay one whole tortilla on the griddle.
- Evenly spread the cheeses over the tortilla, not too close to center or edge.
- Spread the spinach filling over the cheese - spacing the shrimp out evenly.
- Cover with second tortilla.
- Brush top with remaining melted butter.
- When first side is BGD (golden brown and delicious) flip and cook until side two is GBD.
- Move to cutting board and cut into 8 equal pieces, using a pizza wheel, with one shrimp in the center of each piece.
- Enjoy!
Nutrition Facts : Calories 1108.6, Fat 46, SaturatedFat 21.1, Cholesterol 156.5, Sodium 2165.4, Carbohydrate 124.6, Fiber 9.8, Sugar 6.4, Protein 48.6
SPICY BREAKFAST QUESADILLAS
A spicy and fun breakfast or brunch your whole family will love, with sausage, egg, cheese, and green onions. This is such a versatile dish. I basically make them with whatever I have on hand at the time. Serve with salsa, hot sauce, and sour cream, if desired.
Provided by Maryann D.
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Spray a skillet with cooking spray and heat over medium-low heat. Add sausages and cook, turning often, until cooked through and browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from the skillet and chop when cool enough to handle.
- Beat eggs in a small bowl with milk.
- Spray a small skillet with cooking spray and set over low heat. Add the beaten eggs, green onions, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, 3 to 5 minutes. Remove eggs to a plate and wipe out the skillet with a paper towel.
- Place 1 tortilla in the skillet over low heat. Top with 1/2 of the nacho cheese sauce, 1/2 of the chopped sausage, and 1/2 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to a plate and repeat to cook remaining quesadilla.
Nutrition Facts : Calories 630.3 calories, Carbohydrate 37.4 g, Cholesterol 346.2 mg, Fat 38.8 g, Fiber 2.5 g, Protein 31 g, SaturatedFat 12.7 g, Sodium 1664.1 mg, Sugar 3.2 g
CHICKEN, TOMATO, AND SPINACH QUESADILLAS
I came up with this recipe one night when I had leftover chicken to use up! So easy and so tasty!
Provided by Sandy Guillory
Categories Meat and Poultry Recipes Chicken
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place tortillas on a baking sheet and spread 1/2 cup Cheddar cheese on each.
- Bake tortillas in the preheated oven until cheese has melted, about 5 minutes. Remove from oven.
- Heat a large skillet over medium heat. Add chicken, spinach, and tomatoes; cook and stir until spinach has wilted, about 5 minutes. Divide chicken mixture evenly over each tortilla; fold in half.
- Coat the same skillet with a thin layer of oil; heat over medium heat. Cook folded tortillas in batches until browned on both sides, about 3 minutes per side.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 39 g, Cholesterol 111.8 mg, Fat 33 g, Fiber 2.6 g, Protein 39.6 g, SaturatedFat 15.3 g, Sodium 860.1 mg, Sugar 1.7 g
SPICY SPINACH QUESADILLAS
Super easy. Why didn't I think of making something like this before when nothing was made, and I wanted something quick? Recipe courtesy of The Weary Chef.
Provided by AmyZoe
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1/4 cup 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 to 2 tortillas in the hot skillet, and evenly spread a thin layer of cheese over the surface.
- Separate cooked spinach leaves and spread over the cheese.
- When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible and drop it onto the open tortilla. Optionally add chicken to half the tortilla also (ingredient not listed above).
- 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.
Nutrition Facts : Calories 508.7, Fat 24.5, SaturatedFat 12.6, Cholesterol 50.5, Sodium 959.6, Carbohydrate 49.2, Fiber 3.8, Sugar 2.2, Protein 22.8
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