Try these healthy Spinach Quesadillas for an easy and fast kids meal or family dinner. These are easy to make, perfect to make ahead, and a nice way to serve spinach to kids packaged in a familiar food!
I know that many kids are fans of plain cheese quesadillas or bean and cheese quesadillas, and we make them a lot in our house for easy meals, but I also like to make a version with greens—yet that taste just as good.
We love to share a batch of these Spinach Quesadillas on Tuesday nights when we have Mexican food because they’re easy, nutritious, and they store well if made ahead or warmed up as leftovers.
These quesadillas are soft and easy to chew for toddlers, too. Simply cut them into wedges or small pieces for younger kids to chew easily.
I enjoy this simple meal as much as the kids do, though I’m prone to dipping my quesadillas into spicy salsa. These vegetarian quesadillas have protein, iron, and vitamin A, plus a soft texture for little kids.
(You may also like Spinach Muffins, Spinach Eggs, and Spinach Grilled Cheese.)
Table of Contents
Ingredients You Need
To make these Easy Spinach Quesadillas, you’ll need to have the following ingredients on hand and ready to go.
- Baby spinach: I usually make this with a bag of pre-washed baby spinach from the store, but you can also use full size spinach. If you wash your spinach rather than using pre-washed, make sure to dry it thoroughly. You can also use frozen spinach. Just thaw and squeeze it dry first.
- Cheddar cheese: Shredded cheddar cheese, either mild or sharp, works nicely in this spinach quesadilla mix.
- Cream cheese: This adds extra creaminess to the mixture, so I like to add it here.
- Cumin and chili powder: Adding these dried spices add flavor to the spinach mixture.
- Small tortillas: I usually use taco or fajita-size tortillas to make these for kids. I use yellow corn tortillas in this recipe, though you could use a whole grain flour tortilla if you prefer. Look for ones labeled “soft” so they’re super easy for the kids to chew.
Optional Ingredients
If you’d like to, you can add a thin layer of black beans, shredded chicken, or steak to add more protein to these spinach quesadillas.
You can also add sweet corn kernels for more flavor, too.
Step-by-Step Instructions
Here’s a look at the process involved in making these Easy Spinach Quesadillas. Scroll down to the end of this post for the full information.
Step 1. Wilt the spinach and drain if needed.
Step 2. Place the ingredients into a food processor and blend to make the filling.
Step 3. Spread filling onto tortillas and top each with a second tortilla. (Or you can put the filling on half of the tortilla and fold it over.)
Step 4. Cook quesadillas in a skillet until just golden brown and melty. Serve warm with salsa, sour cream, guacamole, or any other dipping sauce if desired.
Frequently Asked Questions
You can use it to make Spinach Grilled Cheese or spread it onto toast for an easy meal.
The ones that are easiest to chew are the ones labeled u0022softu0022. Or ones made with a corn and flour blend are often both easy to chew and flavorful.
Cut into wedges or strips to help the quesadillas be easier for little kids to bite and chew.
Make-Ahead Tips
There are two ways you can make spinach quesadillas ahead. You can make the filling and store it in an airtight container for up to 3 days until ready to make the meal. Or, you can assemble the quesadillas completely, wrap them in foil or plastic wrap, and store them in the fridge until ready to cook. Both methods work well.
Serving Suggestions
We like to eat these Spinach Quesadillas with a simple side of slow cooker black beans and fruit. Or you could do corn and black beans or guacamole! The quesadillas themselves are very flavorful, though they are definitely even more delish when dipped into salsa.
Best Tips for Success
- Use baby spinach or regular size spinach leaves with the stems discarded.
- Drain the spinach after it’s wilted if you see any liquid in the bowl.
- Process the spinach-cheese mixture until it’s smooth.
- Spread a thin layer of filling onto the tortillas—about 1/4-inch will be plenty.
- Use corn or flour tortillas as you like.
- Look for tortillas labeled “soft” so they’re super easy for the kids to chew.
- Let spinach quesadillas cool for a minute or so before slicing into wedges.
- If you have more spinach to use, try Iron-Rich Foods for Kids, Spinach Grilled Cheese, Cheesy Spinach, and Spinach Baby Food.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below!
Easy Spinach Quesadillas
Ingredients
- 4 cups baby spinach (loosely packed when measuring)
- 1 cup shredded cheddar cheese
- 2 tablespoons cream cheese
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- 12 small tortillas (corn or flour)
Instructions
- Place the spinach into a heat-safe bowl and cook in the microwave for 30-60 seconds or until wilted. Let cool slightly. Press between a clean kitchen towel or paper towel briefly to absorb any excess moisture.
- Place the spinach, cheese, cream cheese, salt, cumin, and chili powder into a food processor. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
- Spread spinach mixture onto 6 tortillas and top each with a second tortilla.
- Warm a skillet over medium heat. When warm, cook each quesadilla for 2-3 minutes per side or until just golden brown and melty.
- Cut into wedges and serve warm.
Notes
- You can store any leftover spinach mixture in an airtight container in the fridge for up to 3 days. Warm briefly in the oven wrapped in foil, or on a plate in the microwave.
- Use baby spinach or regular size spinach leaves with the stems discarded.
- Drain the spinach after it’s wilted if you see any liquid in the bowl.
- Process the spinach-cheese mixture until it’s smooth.
- Spread a thin layer of filling onto the tortillas—about 1/4-inch will be plenty.
- Use corn or flour tortillas as you like.
- Let quesadillas cool for a minute or so before slicing into wedges.
- If sharing with a baby or younger toddler, make without the salt and taste it. Add a little salt to taste if needed.
Nutrition
This post was first published July 2019.
So good! I added black beans and my toddler loved it!
So good! My whole family loves them!
I was getting into a rut with meals for the family and your recipes just never fail me. This was delicious for the baby, toddler, and adults alike. Thank you because it was also super easy to make.
I’m so glad!
Made these today for my 12 month old and he loves them! I enjoyed with salsa! Will definitely make again and experiment with chicken and other veggies to add in!
I’m so glad to hear that!
Does the chili power make it spicy? Me and my kiddo are not a fan of spicy.. my husband would like it though.
It doesn’t make it spicy (chili powder usually isn’t actually spicy), but you can omit it if you prefer!
Very yummy, they taste cheesy, no spinach taste! I used flour tortillas.
can i use kale instead of spinach??
Sure!
I don’t have any cream cheese, do you think I could use plain Greek yogurt?
I think so, though I’d start with 1 tbsp of yogurt to make sure it’s still fairly thick
Do you do something special when working with corn tortillas? Mine always just crumble/disintegrate. I’ve tried with tacos and quesadillas alike.
They can be really hard to work with, you are right. If you can find ones labeled “soft” or use ones that are a mix of corn and flour, those tend to hold up better. Otherwise make sure they are fresh!
Can frozen spinach be used for this recipe?
Yes, I haven’t tried it but I think it would work fine. I’d use about 3/4 cup thawed frozen spinach squeezed very dry.
I use frozen spinach for this just fine. I just defrost it fully in the fridge and then give it a really good squeeze to get any waterb out. Saves the faff of wilting fresh sponach.
These were so good! I added some Costco rotisserie chicken and kids and adults all enjoyed them thoroughly! Thanks for the idea!
Ooh, I bet the chicken addition was great!
should there be a measurement for garlic powder? it is mentioned at the top and not again.
Thank you!
Sorry, that was a mistake—there isn’t any!
This was amazing. I made it for my 15 month old and he had little to no trouble eating it. And my husband and I ended up eating the rest. I love this recipe. I will definitely be making these again. Thank you, Amy.
I’m so happy to hear this!
I made these for my 2 year old and ended up making 2 more for the grown ups because they were so yummy! Thanks for this quick and nutritious recipe 🙂
q: Can I freeze the filling to use for later?
I’m so glad to hear this! I haven’t tried freezing it but I think it would be okay—you could also store it in the fridge for about 5 days if that would work.
Thank you! Your website is absolutely amazing! I’ve been trying to find different nutritious fillings to wraps and tortillas for my one year old packed lunch instead of just cream cheese, I’m going to try these this week.
My plan is to warm up in the morning and she will have it at lunch time.
That sounds like a great plan! I hope she enjoys them!
Besides using the microwave, how else can i do the spinach?
You can simply saute it in a pan in a small amount of olive oil or neutral oil. Just drain off any liquid if needed once it’s wilted.