Easy Spinach Quesadillas

5 from 31 votes

Try these healthy Spinach Quesadillas for an easy 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!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 278kcal

Author: Amy Palanjian

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)

US Customary - Metric

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