Ham Bone Soup
Melissa Clark
1976 ratings with an average rating of 5 out of 5 stars
1,976
1 hour 45 minutes
Spinach and Goat Cheese Quesadillas
- Total Time
- About 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Two quesadillas
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- Advance preparation: The cooked spinach will keep for a couple of days in the refrigerator. Reheat gently before assembling the quesadillas.
Private Notes
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Cooking Notes
Bonnie C.
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
JFox
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!
tal
I like this with shredded rotisserie chicken added to make a light, complete meal.
Karen L Davis
I don't know. It's tasty, but from our perspective this needs work. Adding red pepper flakes is good. I also sauteed some onion before the garlic. But the feta doesn't melt enough to hold the spinach and tortilla together, like a "real" quesadilla.
Gigi
I've been making baby spinach and cheese quesadillas for years. Not a fan of goat cheese, I make it with whatever extra cheese I have on hand like jack, mexican, manchego, etc. But I always make it on the stove top - not the oven or microwave - and add garlic and spices for more flavor.
As luck would have it, a friend just dropped off some wild mushrooms that someone in her church gave her. I will be using them well!
Sheila Pulver
Sauteed mushrooms with the spinach and garlic and added feta to melt a bit. Cooked tortillas in cast iron pan with a bit of oil, and they were very good. I can't imagine making this in the microwave, which would make them soggy rather than light and crisp.
AEL | Pacific Northwest
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!
Jane
Good. I added smoked paprika.and that added the right balance of flavor.
Ryan
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.
Deedub
I get the best result by starting the tortillas directly on the flame, flipping them often until they just start darkening. I like experimenting with different types of hot sauce and cheese. I came to this page looking for tips on how to get enough of the water out of spinach, esp. frozen spinach, to make quesadillas that don't get soggy. It seems you have to cook it first, then wring it out in a clean dish cloth - unless someone has a better method.
Melany
Makes an excellent gluten free snack if you use corn tortillas
Sheila Pulver
Sauteed mushrooms with the spinach and garlic and added feta to melt a bit. Cooked tortillas in cast iron pan with a bit of oil, and they were very good. I can't imagine making this in the microwave, which would make them soggy rather than light and crisp.
Madeline
Made this tonight for the first time. I threw in a good helping of chopped green cabbage and used Brie made from goat milk. I served it with sour cereal and cowboy caviar. My husband and I both thought this was easy, tasty and great for a casual weeknight meal.
Annie K
Could also add pine nuts into the mix, fried egg on top.... Great base recipe
Annie K
Me back again to say this has become the lazy lunch go-to at our place. Great way to exhaust greens threatening to wilt and use up taco extras (e.g., cilantro, queso fresco)! Big fans.
Annie K
Delicious with farmstand nettles and fromage blanc! Just mashed the garlic. Based on comments added red pepper, cumin seeds, and also tossed in coriander seed which added a great flav. Before throwing on the second tortilla, zested in some lime, then a generous squeeze on top coming off the stove. Topped with green Tia Lupita (the best!) and ripped cilantro. Next time will sprinkle on some pumpkin seeds and queso fresco too!
thatonejessica
This recipe turned out great, yes it’s not a binding cheese but the spinach compliments the spinach wonderfully. I doubled the garlic and it was delicious.
Marcela
These are a hot at our house! Usually tacos instead of quesadillas and I roast a red pepper if we have one around. My kids really like the spinach so we double it. Served with some black beans on the side. Great for lunches if there is any left.
Lolly
The recipe definitely needs spicing up. Added onions, red pepper flakes and cumin seed to the spinach sauté. Once the goat cheese and spinach were layered between the two tortillas I griddle fried the tortillas. Delicious!
Charlotte
These are so easy and delicious! I've added harissa, fried egg, and tuna so far.
heather e
Love the simple ingredients and “hidden” vegetable. I added a squeeze of lime juice on top of the finished quesadillas and they were great!
nanbrand
Without the added chopped chicken and salsa, this recipe is better as an appetizer.
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