Spinach Quesadilla Recipe | The Prairie Homestead (2024)

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So I really, really wanted to call this recipe “Weed Quesadillas”

However, I was a little worried some folks might get the wrong idea. Ya know, considering we do liverather close to Colorado…

But all you cool homestead folks know exactly what I’m talking about, right?

Not *that* kind of weed, but rather those lovely plants we are constantly pulling and pruning and mowing from our gardens and yards.

I’ve developed a whole new appreciation for “weeds” as of late. Mr.Emerson says it best:

What is a weed? A plant whose virtues have not yet been discovered. ~Ralph Waldo Emerson

I’ve gone from cussing my weeds to appreciating them (well, most of them, at least…), and finding ways to put them to good use.

From eating dandelions, to sautéing up lambs quarters, it’s astounding the bounty you’ll find growing outside when you know how to look.

The first time I ever ate lambs quarters was in cheesy quesadillas. I was so impressed with the outcome, those humble quesadillas set me on a path to learning what other types of useful wild plants I had growing in my yard.

Two Cool Things About This Weed, errr… Spinach Quesadilla Recipe:

1. If you have family members who think eating foraged plants (aka weeds) is absolutely crazy, these quesadillas are a fabulous introduction. They’ll never know… *ahem*

2. You can use any sort of edible leafy green in this quesadilla recipe: lambs quarters, purslane, dandelion greens, plantain leaves, wild amaranth, kale, spinach; whatever you have in the garden, yard, or fridge.

One Important Reminder About Eating Weeds/Foraging

Please be very, very careful with what wild plants you are picking and eating in your yard. Before I stuck my weeds in my frying pan for the first time, I triple-checked to make sure my identification wasaccurate. It’s always a good idea to ask your County Extension Agent or a knowledgeable forager in your area before you take that first bite.

Creamy Spinach Quesadilla Recipe

(aka Quesadilla a la Weeds)

  • 4 cups spinach leaves (or other dark leafy greens of your choice), roughly chopped
  • 1/2 of a medium onion, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter or coconut oil (where to purchase)
  • 1 medium tomato, finely chopped
  • 4 oz cream cheese, softened(how to make cream cheese)
  • 1 1/2 cups shredded cheese (I used a combo of mozzarella and sharp cheddar, but feel free to use whatever you have in your fridge)
  • Sea salt and black pepper to taste (I use and love Redmond Salt)
  • Flour tortillas (how to make tortillas)

In a medium frying pan, sauté the onion in the butter until the onion is soft and translucent.

Add the minced garlic and cook for 1-2 minutes more.

Add the spinach/greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.

Place the cream cheese, tomato, and shredded cheese in a separate bowl. Mix in the spinach/onion mixture. Season with salt & pepper as needed.

Spread two to four tablespoons of the mixture on half of each tortilla. Fold the tortilla in half.

Heat the tortilla in a lightly greased pan, flipping once. Your quesadillas are done when they are alovely shade of golden brown on both sides and the cheese is melted.

Makes 4-6 tortillas, depending on how much filling you put on each one.

Kitchen Notes:

  • I used my cast iron grill pan(affiliate link) to make the lovely lines on my tortillas, but a regular flat pan or griddle will work just fine too.
  • Eat your spinach quesadillas plain, or serve with a side of guacamole, salsa, or sour cream (how to make your own).
  • Homemade tortillas are the best, but if you’re in a hurry, store-bought ones work as well. I used a thin wheat tortilla for this batch.
  • For a limited time, you can try out my favorite salt at 15% off your total purchase with the code HOMESTEAD.

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Creamy Spinach Quesadillas Recipe

Spinach Quesadilla Recipe | The Prairie Homestead (7)

  • Author: The Prairie Homestead
  • Yield: 4-6 quesadillas 1x
  • Category: Main Dish

Ingredients

  • 4 cups spinach leaves (or other dark leafy greens of your choice), roughly chopped
  • 1/2 of a medium onion, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter or coconut oil (where to purchase)
  • 1 medium tomato, finely chopped
  • 4 oz cream cheese, softened
  • 1 1/2 cups shredded cheese of your choice
  • Flour tortillas (how to make your own)
  • Salt and pepper, to taste (I use Redmond Salt)

Instructions

  1. In a medium frying pan, sauté the onion in the butter until the onion is soft and translucent.
  2. Add the minced garlic and cook for 1-2 minutes more.
  3. Add the spinach/greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.
  4. Place the cream cheese, tomato, and shredded cheese in a separate bowl. Add in the spinach/onion mixture.
  5. Stir to combine. Spread two to four tablespoons of the mixture on half of each tortilla. Fold the tortilla in half.
  6. Heat the tortilla in a lightly greased pan, flipping once. Your quesadillas are done when they are a lovely shade of golden brown on both sides and the cheese is melted.
Spinach Quesadilla Recipe | The Prairie Homestead (2024)

FAQs

Should you butter the outside of a quesadilla? ›

Ingredients to make a cheese quesadilla

Shredded cheese: The shredded cheese is the key ingredient as it melts and creates that cheesy and savory filling. Butter: Cooking the quesadillas in butter gives them a crispy and golden exterior, adding a nice texture to each bite. You can also use olive oil.

What is the best block cheese for quesadillas? ›

Use the Right Cheese: The ideal cheese for quesadillas is one that melts well. Monterey Jack, cheddar cheese, and Colby are great choices, and authentic Mexican cheese options like quesadilla cheese, queso de bola, or asadero are obviously fantastic. Mozzarella is an excellent melter (not traditional, but good!).

Should you make quesadilla with butter or oil? ›

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.

How to add flavor to quesadilla? ›

Quesadilla seasoning mix:
  1. onion powder.
  2. garlic powder.
  3. dried oregano.
  4. cumin.
  5. chili powder.
  6. paprika (smoked or regular)
  7. salt (coarse, kosher salt)
  8. pepper (coarsely ground)
Feb 14, 2022

What cheese do Mexican restaurants use for quesadillas? ›

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

How to stop quesadillas from going soggy? ›

Wet ingredients will make your quesadilla limp and soggy. Go ahead and add cooked beans or vegetables; just make sure to thoroughly blot them with paper towels beforehand. Cooked meat is usually pretty dry, but a little dabbing to remove excess moisture couldn't hurt.

Are flour or corn tortillas better for quesadillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

How do you seal quesadillas? ›

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

What tortilla is best for quesadilla? ›

Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty, white cheese. Here in the states though, because of how close we are to the Sonoran area of northern Mexico, quesadillas are more often made with flour tortillas.

Do you flip a quesadilla? ›

Once you have the tortilla all folded up, place it in a hot pan, griddle or panini press. I cooked mine in a pan, so I used a spatula to slightly flatten and flip the quesadilla. Cook until browned on both sides and enjoy with whatever toppings you want.

How do you pack quesadillas so they don't get soggy? ›

Packing crispy food like chicken nuggets, fries, or quesadillas? Make sure to put a paper towel in the bottom to absorb moisture and avoid soggy nuggets!

What goes well inside a quesadilla? ›

What toppings go in a quesadilla?
  • Southwestern: Fill your quesadilla with black beans, chopped onions, peppers, tomatoes, corn, cilantro and pepper jack cheese. ...
  • Mediterranean: Load your quesadilla up with a blend of chopped spinach, red onions, Kalamata olives, feta cheese crumbles and mozzarella cheese.
May 17, 2024

What is the best melting cheese for quesadillas? ›

Use a Mexican cheese if you can.

Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla are the best Mexican cheese for quesadillas. If you can't find any in a store near you, I recommend using Monterey Jack.

Why are my quesadillas not crispy? ›

Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy.

How do you seal the edges of a quesadilla? ›

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

How do you get quesadillas to stick? ›

How do you make quesadillas stick together? Adding cheese below and on top of the filling gives the top and bottom tortillas something to stick to as the cheese melts. Distribute some cheese over half of the tortilla.

Do you grease a quesadilla maker? ›

The 10 inch circular cooking surface is the perfect arena for cooking quesadillas. The Surface is nonstick for a no-hassle clean up or quick turn around to make a second quesadilla. Thanks to the non stick surface, cooking without grease is easy and better for you. Plus, clean up is that much easier!

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