Best Cheese Spinach Quesadillas Recipes

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SPINACH AND GOAT CHEESE QUESADILLAS



Spinach and Goat Cheese Quesadillas image

Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 10m

Yield Two quesadillas

Number Of Ingredients 7

1 6-ounce bag baby spinach or 1 bunch spinach, stemmed
1 tablespoon extra virgin olive oil
1 to 2 garlic cloves to taste, minced
Salt
freshly ground pepper
4 corn tortillas
2 ounces goat cheese, crumbled 1/2 cup

Steps:

  • 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.
  • 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 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
  • 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.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 397 milligrams, Sugar 1 gram

CHEESE SPINACH QUESADILLAS



Cheese Spinach Quesadillas image

When I had this at our local Mexican restaraunt, I enjoyed it so much that I recreated it at home and I think this is a good likeness!This is pure comfort food to me! Feel free to experiment with this recipe! makes 2 for a main dish, 8 for appetizers

Provided by Sharon123

Categories     Spinach

Time 17m

Yield 2-8 serving(s)

Number Of Ingredients 7

4 flour tortillas (( like whole grain)
1 tablespoon butter
2 green onions, chopped
1 1/4 cups monterey jack cheese (or more to taste) or 1 1/4 cups monterey jack and cheddar cheese blend, grated (or more to taste)
1 bunch fresh spinach, chopped (about 3/4 cup when cooked)
garlic salt
chili powder

Steps:

  • Melt butter in a skillet and place a tortilla on it.
  • Add half of the cheese to the tortilla.
  • On top of the cheese, add half of the green onion and spinach.
  • Sprinkle with half the garlic salt and chili powder.
  • Top with another tortilla, turn over and fry in skillet until the cheese melts.
  • Slice into quarters (or 1/8's for appetizers) and serve hot.
  • Repeat with next 2 tortillas.
  • Good served with salsa and sour cream!
  • This would be great served with guacamole on lettuce and refried beans or/and rice.

CHICKEN, SPINACH AND GOAT CHEESE QUESADILLAS



Chicken, Spinach and Goat Cheese Quesadillas image

spinach and goat cheese-great combo

Provided by Amy Harding

Time 15m

Number Of Ingredients 8

tortillas, flour
cooked chicken
1 tsp minced garlic
baby spinach
salt, pepper, cayenne pepper
4 oz goat cheese
monterey jack cheese
cooking spray

Steps:

  • 1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
  • 2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
  • 3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
  • 4. Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!

BEEF, BLUE CHEESE AND SPINACH QUESADILLAS



Beef, Blue Cheese and Spinach Quesadillas image

This was a recipe that I received at a recent Weight Watchers meeting. Though it's full of yummy beef, cheese and spinach, according to Weight Watchers, only has 8 points for 1 whole quesadilla. (Serving suggestion by WW was 1/4 of a quesadilla for 2 pts, but I made these, and we each ate 1 whole for dinner.) My husband and I really liked them--they do not have a traditional flavor, but the blue cheese is so yummy. Adjust the heat of the taco sauce and the amount of red pepper flakes to your spiciness liking. We served these with extra taco sauce on the side.

Provided by AndreaVT96

Categories     Cheese

Time 28m

Yield 2 serving(s)

Number Of Ingredients 6

1/3 cup cooked extra lean ground beef
3 tablespoons taco sauce
4 large burrito-size whole wheat tortillas
4 ounces blue cheese, crumbled
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon red pepper flakes

Steps:

  • Stir together the beef and taco sauce.
  • Lay 2 tortillas flat and divide beef mixture between them.
  • Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
  • Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
  • Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.

SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS



Spinach, Mushroom and Monterey Jack Cheese Quesadillas image

Add a dash or two of hot sauce to this Monterey Jack quesadilla with spinach, shallot and mushroom.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 cups white mushrooms (about 5 ounces), sliced
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
1 large shallot, sliced (about 3/4 cup)
One 10-ounce package baby spinach leaves, washed but not dried
Four 10-inch (burrito-size) flour tortillas
2 cups shredded Monterey Jack cheese
A few dashes of hot pepper sauce
Sour cream, chopped scallions, guacamole and salsa, for serving

Steps:

  • Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
  • To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
  • Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
  • Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

PEPPER JACK CHEESE AND SPINACH QUESADILLAS



Pepper Jack Cheese and Spinach Quesadillas image

Make and share this Pepper Jack Cheese and Spinach Quesadillas recipe from Food.com.

Provided by Psugrl

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup avocado, cut into chunks
1 tablespoon fresh lime juice
1/4 teaspoon salt
4 (8 inch) flour tortillas
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 tablespoons fresh cilantro leaves
1/4 lb reduced-fat monterey jack cheese, shredded

Steps:

  • Mash together avocado, lime juice, and salt in bowl. Spread 1/4 mixture, 1/4 spinach, 1 and 1/2 tsp cilantro, and 1/4 cup cheese over half of each tortilla. Fold tortilla in half.
  • Heat a dry, nonstick skillet over medium heat. Two at a time, heat the quesadillas in the skillet until the cheese melts and the tortillas are slightly browned, about 3 minutes on each side.

Nutrition Facts : Calories 278.6, Fat 9.7, SaturatedFat 2.9, Cholesterol 6, Sodium 732.8, Carbohydrate 34.6, Fiber 5.4, Sugar 2.1, Protein 14.9

SPINACH, AVOCADO & CHEESE QUESADILLAS



Spinach, Avocado & Cheese Quesadillas image

Make and share this Spinach, Avocado & Cheese Quesadillas recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) box frozen chopped spinach
1/2 avocado
1 1/2 tablespoons lime juice
1/4 teaspoon salt
4 flour tortillas (burrito-size)
2 tablespoons pickled jalapeno peppers, coarselychopped
1/4 cup cilantro, chopped
1 cup shredded low-fat cheddar cheese or 1 cup monterey jack cheese

Steps:

  • Thaw spinach in a microwave or place it in a fine mesh strainer and run hot water over it. Squeeze dry.
  • Combine avocado, lime juice and salt in a bowl and mash together with the back of a fork.
  • Working with 1 tortilla at a time, spread a thin layer of avocado over half.
  • Top spread with 1/4 each of jalapeƱo, spinach, cheese and cilantro.
  • Fold other half of tortilla over filling.
  • Repeat until all ingredients are used.
  • Heat a nonstick skillet over medium heat.
  • Add a quesadilla and cook about 3 minutes on each side, or until it is browned lightly and cheese is melted.

Nutrition Facts : Calories 207.5, Fat 8.6, SaturatedFat 2.5, Cholesterol 5.9, Sodium 632.1, Carbohydrate 21.9, Fiber 5, Sugar 1.7, Protein 12.8

SPINACH AND CHEESE QUESADILLAS



SPINACH AND CHEESE QUESADILLAS image

Categories     Cheese     Vegetable     Vegetarian     Quick & Easy     Dinner

Yield 8 quesadillas

Number Of Ingredients 10

8 large flour tortillas
1 bag of baby spinach (fresh, not frozen)
1 package of sliced white mushrooms
2 medium-sized roma tomatoes
1 bag Mexican blend shredded cheese
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
A few pinches of parsley
Salt and pepper (to taste)

Steps:

  • Dice roma tomatoes, making to remove all seedy, pulpy bits. Wash spinach. Rub mushrooms with a damp paper towel. Heat olive oil in a medium skillet over medium-high heat. When oil is hot, add mushrooms, then tomatoes. After they have cooked for a few minutes, add the spinach. Wait for the spinach to wilt. Once most of it has wilted, begin seasoning the vegetables with the chili powder, paprika, cayenne pepper, parsley, salt, and black pepper. Toss well. Once vegetables are done, remove from heat. In another medium skillet, heat some cooking spray over medium-high heat. Begin preparing the first quesadilla- take one flour tortilla, and spread a thin layer of cheese on one half of the tortilla. On top spoon the spinach, mushroom, and tomato mixture. Make sure the ingredients are evenly spread. Fold the tortilla in half, and place in the pan. Using a spatula, press gently on the tortilla. This ensures the tortilla will stick to the filling. After about 3-4 minutes, flip the tortilla over. The first side should be crispy and browned, but not burned. After another 3-4 minutes, transfer tortilla to plate, and cut into 3 wedges. Repeat process for all 8 tortillas. Serve with salsa and sour cream, if desired.

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