CHEESE SPINACH QUESADILLAS
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
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.
SPINACH QUESADILLAS
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
A CHEESY CREAMY SPINACH QUESADILLA
Ah Mexico! Such wonderful flavors come from there. Here is a quesadilla with goat's cheese, cottage cheese and mozzarella cheese, enhanced with spinach, tomato and cilantro, and of course, some jalapeno pepper!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 425*F.
- In a blender, puree the goat cheese, cottage cheese, half of the mozzarella cheese, and pepper to taste.
- Spread half of the cheese mixture on each tortilla to 1/2" inside the edge.
- Sprinkle half of each remaining ingredient over each tortilla(onion, tomato, spinach, cilantro, chives, jalapeno, garlic and parsley).
- Place one tortilla on a cookie sheet. Place the other on top of it. Sprinkle the top with the remaining mozzarella.
- Bake 8-10 minutes, or until cheese begins to brown.
- Slice into four wedges and serve warm. Enjoy!
SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS
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
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.
CHEESE QUESADILLAS
Super satisfying and ready in less than 10 minutes, it's no wonder quesadillas are a mealtime favorite. In Mexico they're typically made with Oaxaca cheese, however Cheddar, jack or colby provide an impressive melt too! Enjoy with homemade salsa and avocado.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings (1 1/3 cup salsa)
Number Of Ingredients 9
Steps:
- Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
- While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
- Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.
BEEF, BLUE CHEESE AND SPINACH QUESADILLAS
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
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.
CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
- Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
- Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
CHEESE QUESADILLAS
These are the best cheese quesadillas! They make a terrific meatless entree paired with beans and rice or an excellent appetizer cut into thinner wedges.
Provided by Tearanii
Categories Cheese
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
- Whip cream cheese until fluffy; stir in onions, tomato and salt.
- Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
- Top with remaining tortillas, buttered side up.
- Cook on medium heat until bottom is lightly browned, about 2 minutes.
- Carefully flip quesadillas over to brown other side.
- Remove from heat and cut into 4 or 6 wedges.
- Serve with sour cream, guacamole and/or salsa.
SPINACH AND ARTICHOKE QUESADILLAS RECIPE BY TASTY
Your favorite savory dip meets your favorite cheesy Mexican dish in this quick and easy mashup. Whether you're craving a hearty snack or putting together a last-minute appetizer, these spinach and artichoke quesadillas come together in under 30 minutes for a delicious dish anytime.
Provided by Betsy Carter
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
- Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 46 grams, Fat 80 grams, Fiber 4 grams, Protein 46 grams, Sugar 10 grams
CHICKEN MUSHROOM & SPINACH QUESADILLAS
Very simple and tasty chicken, mushroom, and spinach quesadilla, with melted cheese and spicy ranch sauce. Served with sour cream and salsa for dipping. I serve these as a snack or with salad or soup for lunch or a quick dinner.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 28m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
- Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
- Mix ranch dressing with hot sauce.
- Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
- Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
- Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
- Slice each quesadilla into quarters. Serve with sour cream and salsa for dipping.
SPINACH AND GOAT CHEESE QUESADILLAS
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
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
SPINACH-AND-MUSHROOM QUESADILLAS
Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
- Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
- Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
- Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g
SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 12
Steps:
- Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
- Add the spinach and cook until spinach has wilted.
- Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
- Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
- Add the scramble, top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with salsa and garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams
SPINACH WHOLE WHEAT QUESADILLAS
This is a super quick, easy, and light dinner. This also makes a great snack or appetizer. It looks like a lot of spinach at first, but it shrinks down a lot in no time during cooking. Other types of tortillas can be used if whole wheat isn't available. Serve with salsa and sour cream.
Provided by Tracy X
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
- Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 29.8 g, Cholesterol 39.5 mg, Fat 13.4 g, Fiber 4 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 502.5 mg, Sugar 0.8 g
More about "cheese spinach quesadillas recipes"
CHEESY SPINACH QUESADILLAS - GIRL HEART FOOD®
From girlheartfood.com
Ratings 8Estimated Reading Time 7 minsCategory Main CourseTotal Time 30 mins
- Add spinach, salt, black pepper and nutmeg to a 12-inch sauté pan over medium heat. Cover and cook until spinach has wilted, about 3 to 5 minutes.
- Remove spinach from the pan and squeeze through a fine mesh strainer to get all that excess moisture out so you don't make your quesadillas soggy. Note: You're not actually pushing the spinach through the strainer, you're just using to squeeze some of that extra moisture out. Alternatively, you can place the spinach in a clean tea towel and squeeze the moisture out.
SPINACH QUESADILLA RECIPE (QUICK & EASY TO MAKE ...
From foolproofliving.com
5/5 (8)Total Time 15 minsCategory BreakfastCalories 386 per serving
CHEESE AND SPINACH QUESADILLA/QUESADILLAS/RAMADHAN RECIPES ...
From youtube.com
CHEESE AND SPINACH QUESADILLA - ALL INFORMATION ABOUT ...
From therecipes.info
SPINACH AND CORN QUESADILLA RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
EASY SPINACH QUESADILLAS RECIPE | CULTURED PALATE
From myculturedpalate.com
CHEESE SPINACH QUESADILLAS | CSA LOS ANGELES
From csalosangeles.wordpress.com
EASY CREAMY SPINACH QUESADILLAS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
CREAMY CHICKEN AND SPINACH QUESADILLAS - BUDGET BYTES
From budgetbytes.com
SPINACH, BLACK BEAN, AND CHIPOTLE QUESADILLAS RECIPE
From seriouseats.com
FIVE CHEESE SPINACH QUESADILLAS RECIPE | RECIPE | RECIPES ...
From pinterest.com
CHEESE SPINACH MUSHROOM QUESADILLAS - ALL INFORMATION ...
From therecipes.info
SPINACH AND CHEESE QUESADILLAS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
SPINACH QUESADILLA RECIPE | HOW TO MAKE A VEGAN QUESADILLA
From vegetariantimes.com
CHEESE QUESADILLAS | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
BEEF, BLUE CHEESE AND SPINACH QUESADILLAS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEGETARIAN SPINACH QUESADILLAS - LIVE SIMPLY
From livesimply.me
SPINACH & TOMATO QUESADILLA WITH QUESO OAXACA CHEESE ...
From pinterest.com
TURKEY, CHEESE AND SPINACH QUESADILLA
From mincerecipes.info
SPINACH BACON QUESADILLA - A FEW SHORTCUTS
From afewshortcuts.com
MEDITERRANEAN QUESADILLA WITH SPINACH AND FETA - 15 MINUTE ...
From tastyoven.com
CHEESE SPINACH QUESADILLAS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHEESY CHICKEN & SPINACH QUESADILLAS - LEFTOVER CHICKEN ...
From yummytummyaarthi.com
CHEESY SPINACH QUESADILLAS - AWAY FROM THE BOX
From awayfromthebox.com
EASY, CHEESY CHICKEN QUESADILLA RECIPES | ALLRECIPES
From allrecipes.com
SATISFYING SPINACH TOMATO QUESADILLAS ... - HURRY THE FOOD UP
From hurrythefoodup.com
SPINACH ARTICHOKE QUESADILLAS - THE BEST BLOG RECIPES
From thebestblogrecipes.com
SPICY SPINACH QUESADILLA RECIPE - THE WEARY CHEF
From wearychef.com
SPINACH QUESADILLAS – FRESHEZY FOODS
From freshezy.in
SPINACH, MUSHROOM AND CHEESE QUESADILLAS - FOOD & WINE
From foodandwine.com
SPINACH QUESADILLAS - LOVE & GOOD STUFF
From loveandgoodstuff.com
SPINACH AND CHEESE QUESADILLAS - ALL INFORMATION ABOUT ...
From therecipes.info
SPINACH AND MUSHROOM QUESADILLAS - THE PIONEER WOMAN
From thepioneerwoman.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #appetizers #eggs-dairy #vegetables #american #mexican #southwestern-united-states #vegetarian #cheese #stove-top #dietary #high-calcium #high-in-something #greens #spinach #brunch #equipment #number-of-servings
You'll also love