Quesadillas de espinaca – spinach and cheese quesadillas Recipe
These quesadillas are thin tortillas filled with gooey cheese and delicate spinach, perfect for a quick lunch or dinner. In Mexico, similar snacks are sold from street carts, filled with various vegetables and cheeses. The taste is a bit like Polish toasted sandwiches with cheese and spinach, just made in a pan instead of a toaster.
A simple, street‑food‑inspired dish that combines familiar flavors of cheese and spinach in a quick, pan‑fried format. It’s easy to adapt with different cheeses and add‑ins, and works equally well as a light meal or a snack to share.
Chef's tips
Make sure to squeeze as much water as possible out of the spinach so the filling doesn’t make the tortillas soggy. Don’t overfill the quesadillas—too much filling makes them hard to flip and more likely to fall apart. Fry over medium heat so the cheese has time to melt before the tortilla browns too much.
How to serve
Serve with tomato salsa, guacamole, or just sour cream and fresh vegetables. They’re perfect with a simple green salad or as part of a larger spread with nachos, dips, and fresh veggies.
Ingredients
- spinach - 200 g
- onion - 0.5 piece
- garlic - 1 clove
- yellow cheese grated - 200 g
- wheat tortilla - 8 piece
- vegetable oil - 2 tablespoons
- sour cream - 100 g
- salt - 0.5 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- If you use fresh spinach, rinse it thoroughly and dry it, then chop larger leaves into smaller pieces. If you use frozen spinach, thaw it and squeeze out the excess water very well.
- Finely dice the onion and finely chop the garlic.
- Heat 1 tablespoon of oil in a pan. Add the onion and fry for 3–4 minutes over medium heat until it softens and becomes slightly translucent.
- Add the garlic and fry for about 30 seconds, until fragrant.
- Add the spinach. Fry for 3–5 minutes, stirring, until the leaves wilt and the excess moisture evaporates. Season with salt and pepper. Remove from the heat and let cool slightly.
- Lay the tortillas out on the counter. On one half of each tortilla sprinkle some grated cheese, add a layer of spinach, then a bit more cheese. Fold the tortillas in half, pressing the edges together.
- In a large dry pan, or with a little of the remaining oil, fry the quesadillas for 2–3 minutes on each side over medium heat, until the cheese melts and the tortilla is lightly golden.
- Transfer the cooked quesadillas to a board and cut into triangles. Serve immediately with a dollop of sour cream or yogurt.
Storage
Usmażone quesadillas najlepiej smakują od razu, bo tortilla z czasem mięknie. Jeśli zostaną, przechowuj je w lodówce i podgrzewaj na suchej patelni na małym ogniu, aż ser znów się rozpuści.
