Spinach Quesadillas Recipe

Prep the spinach: wash thoroughly and spin or pat dry. If leaves are large, roughly chop so they wilt evenly.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the diced shallot and cook until softened and translucent, about 2–3 minutes.

Add the minced garlic and cook 30 seconds until fragrant, being careful not to brown it.

Add the chopped spinach in batches if necessary, stirring to wilt. Cook until all the spinach is wilted and most moisture has evaporated, about 3–5 minutes total.

Season the wilted spinach with 1 teaspoon salt, 1 teaspoon black pepper, 1/4 teaspoon ground cumin (if using), and 1 tablespoon fresh lime juice. Stir to combine and taste; adjust seasoning as needed.

Transfer the spinach to a bowl and let it cool slightly. If excess liquid pooled in the pan, press the spinach in a fine-mesh sieve or with a spoon to remove extra moisture so the quesadillas aren’t soggy.

In the bowl with the cooled spinach, add 2 tablespoons softened cream cheese and 2 cups shredded Monterey Jack. If using queso fresco or feta, fold in 1/2 cup now. Mix until the cheeses are evenly distributed and form a slightly sticky, spreadable filling.

Stir in chopped cilantro if using. Taste and adjust salt and pepper — the cheeses add saltiness, so you may not need the full initial amount of salt.

Heat a large nonstick skillet or cast-iron pan over medium-low to medium heat. Add about 1/2 tablespoon butter or oil and spread to coat the surface.

Place one flour tortilla flat in the pan. Sprinkle a thin, even layer (about 1/2 cup) of shredded cheese over half of the tortilla, leaving a small edge. Spoon about 3/4 cup of the spinach-cheese filling on top of the cheese layer, then top with another thin sprinkle (about 2 tbsp) of shredded cheese — this helps the top and bottom stick together.

Fold the tortilla over to enclose the filling, turning it into a half-moon. Press gently with a spatula to flatten slightly.

Cook until the bottom is golden brown and crispy, about 2–3 minutes. Add a little more butter to the pan if needed before flipping. Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, about 1–2 minutes more.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3–4 wedges with a sharp knife or pizza cutter.

Repeat the process with the remaining tortillas and filling, working in batches and adding more butter or oil to the pan as necessary.

Arrange quesadilla wedges on a plate. Serve hot with sour cream (or Greek yogurt) and salsa alongside. Garnish with extra chopped cilantro and a squeeze of lime if desired.

Leftovers: store cooled quesadilla wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F (175°C) oven until warm and crispy.