Spinach and Goat Cheese Quesadillas
Updated Jan. 29, 2024
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16-ounce bag baby spinach or 1 bunch spinach, stemmed
- 1tablespoon extra virgin olive oil
- 1 to 2garlic cloves to taste, minced
- Salt
- freshly ground pepper
- 4corn tortillas
- 2ounces goat cheese, crumbled ½ cup
Nutritional analysis per serving (2 servings)
263 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 11 grams protein; 397 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
- Step 2
In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1½ minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
- Step 3
In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
- Advance preparation: The cooked spinach will keep for a couple of days in the refrigerator. Reheat gently before assembling the quesadillas.
Private Notes
Comments
These are a favorite of ours, but I found that they do need a bit more "oomph" flavorwise. Sometimes I'll use an herbed/spiced goat cheese &/or add a little green tomatillo salsa to the mix in place of the minced garlic. Makes for quicker prep/cooking & definitely turns out more flavorful
Works much better cooked in pan. I cooked them both ways, and they were soggy cooked in microwave. To one batch I added green salsa and chopped chicken. Delicious!
I like this with shredded rotisserie chicken added to make a light, complete meal.
Great with Violife brand dairy-free feta due to its mild flavor and richness when melted. Recipe takes *at least* 6 ounces spinach. Optional: dash of cayenne or red pepper flakes; sautéed mushrooms. Easy, tasty, healthy!
Good. I added smoked paprika.and that added the right balance of flavor.
Pretty good, love the spinach and am a huge sucker for goat cheese, but I needed something more substantial. Maybe some shredded chicken as one person suggested? Hard to say, but this felt more like a snack than a meal. Would be a great party dish.