In another one of those “why didn’t I think of that” moments, I happened to see a recipe for a quesadilla that included spinach. Spinach on a quesadilla sounds perfect, and I had never tried it. As soon as it was lunch time, I remedied that.
After all I am never one to pass up a spinach recipe. You can browse some of my other spinach recipes here on Jacquo.
In the recipe I liked that they included spinach, of course. I also liked that these were baked instead of fried. And I liked that they used olive oil on the tortillas instead of butter. All of the above make for a healthier and lighter quesadilla.
A new favorite quesadilla
Several quesadillas later, I have two new recipes that I will be fixing often. My favorite is a basic Spinach Quesadilla. The second includes bean and spinach both. They are scrumptious!
The pleasure of a quesadilla is making it just the way you like. Besides the spinach, onion and cheese, I nearly always add cilantro and olives. The beans taste fantastic in it too. Consider adding sliced avocado, shredded chicken or beef. You might enjoy serving it with lime instead of salsa, or have both available. Generally I will use low fat shredded cheese, in this case cheddar and monterey jack. A Mexican blend is excellent. Even Mozzarella tastes good melted on with the tortillas and vegetables.
Perfect for the Griddler
Instead of making I decided to try mine on my Cuisinart Griddler. It worked like it was made for it! Since you pull the lid down on top, it automatically squishes the two tortillas together. If you are baking yours, I suggest you flatten it a time or two with a spatula, to help it hold together. Of course if you prefer, a quesadilla can be fried instead.
They make a filling lunch or dinner main dish, as well as a tasty appetizer. However you make them, they are quick and easy, satisfying and delicious.
Serves: 2 servings
- 4 tortillas
- 3 cups spinach, roughly chopped
- ⅔ cup reduced fat grated cheese
- 2 green onions, chopped
- Olive oil, spray preferably
- Preheat oven to 350 degrees or preheat griddler to high.
- Assemble and prep ingredients.
- Spray or brush olive oil on one side of each tortilla.
- If baking, place one tortilla oiled side down on a cookie sheet lined with parchment paper.
- Sprinkle a portion of the cheese evenly on the tortilla.
- Stack spinach onto that.
- Sprinkle with green onion.
- Top with the remaining cheese.
- Add the second tortilla, oiled side out.
- Bake until lightly browned and cheese is melting, about 15 minute.
- If using a griddler, arrange toppings on bottom tortilla then carefully lift onto hot griddler pan.
- Top with second tortilla and close lid.
- Cook on griddler about 10 minutes, or until browning.
- Remove from griddler or oven when done.
- Slice into 6 pieces and serve immediately.
- Serve with salsa.
Bean and Spinach Quesadilla
For the Bean and Spinach Quesadilla, it is much the same. Use 1 cup of pinto beans ((or your favorite) for two quesadillas. In a small bowl, mash the beans until they are spreadable onto the tortilla. Sprinkle very lightly with cheese, then add the spinach and onion. Top with the remaining cheese, put the second tortilla on top, and either bake or griddle. Of course you can fry the quesadilla on the stove top as well. If using a fry pan, oil the bottom fairly well.
On mine, I added in 1/4 cup chopped cilantro, sliced olives, and 1/4 cup red onion.
Thanks to Preston and Kate for the idea. You can see their original recipe here:
The Cuisinart Griddler
This handy appliance is good for so many things, especially now that I don’t have a place to barbecue outside. I’ll use it for burgers, steak, and salmon. Besides grilling though it makes fantastic pancakes, paninis, and now quesadillas too. You can read my review above that includes photos of it at work.
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