I love to change up our weekly taco night by serving up healthy Spinach Quesadillas that are loaded with both cheese and greens. These are easy to make, perfect to make-ahead, and a nice way to serve spinach to kids packaged up in a familiar food!
I know that most kids are fans of plain cheese quesadillas, and we make them a lot in our house for easy meals, but I also like to make a version that has a bit more nutrition in them—yet that taste just as good. We love to share a batch of these Spinach Quesadillas on Tuesday nights when we have Mexican food because they’re easy, nutritious, and they store well if made ahead or warmed up as leftovers.
TIP: These quesadillas are soft and easy to chew. Simply cut them into wedges or small pieces for younger kids to chew easily.
Easy Vegetarian Quesadillas
My husband and I enjoy this simple meal as much as the kids do, though we’re prone to dipping our quesadillas into spicy salsa. These vegetarian quesadillas have protein, iron, and Vitamin A, and as a nice and soft texture for little kids.
Ingredients in Healthy Spinach Quesadillas
To make this easy quesadilla recipe, you’ll need:
- Baby spinach
- Cheddar cheese
- Cream cheese
- Chili powder
- Salt (optional)
- Small tortillas
TIP: The spinach is quickly wilted and then blended into the rest of the ingredients to make for a smooth filling with a nice mouth feel for the kids.
Which tortillas are best for this recipe?
I like to make this recipe with small 6 inch corn or flour tortillas, depending on what’s available. I used yellow corn tortillas throughout this post, though you could use a whole grain flour tortilla if you prefer. Look for ones labeled “soft” so they’re super easy for the kids to chew.
How to Make Spinach Quesadillas Step-by-Step
Here’s a look at the process involved in making these spinach quesadillas.
- Wilt the spinach and drain if needed.
- Place the ingredients into a food processor and blend to make the filling.
- Spread onto tortillas and top each with a second tortilla.
- Warm in a skillet until warmed through and melty. Serve warm!
TIP: You can store the filling in an airtight container in the fridge for 3-5 days and make one quick quesadilla come lunch time if desired.
Can I add more protein to these quesadillas?
If you’d like to, you can add a thin layer of black beans, shredded chicken, or steak.
Can I make these Spinach Quesadillas ahead of time?
Yes, there are two ways you can make them ahead. You can either make the filling and store it in an airtight container for up to 3 days until ready to make the meal. Or, you can assemble them, wrap them in foil or plastic wrap, and store them in the fridge until ready to cook. Both work well.
What should I serve with these quesadillas?
We like to have these Spinach Quesadillas with a simple side of black beans and fruit. Or you could do corn and black beans or guacamole! The quesadillas themselves are very flavorful, though they are definitely delish when dipped into salsa.
Tips for Making the Best Spinach Quesadillas
- Use baby spinach or regular size spinach leaves with the stems discarded.
- Drain the spinach after it’s wilted if you see any liquid in the bowl.
- Process the spinach-cheese mixture until it’s smooth.
- Spread a thin layer onto the tortillas—about 1/4-inch will be plenty.
- Use corn or flour tortillas as you like.
- Look for tortillas labeled “soft” so they’re super easy for the kids to chew.
- Let cool for a minute or two before slicing into wedges.
I’d love to hear your feedback if you try this recipe, so please comment below!Print
You can also do this with full size spinach if that’s what you’re able to find. Just discard any stems before starting the recipe.
- 4 cups baby spinach, loosely packed
- 1 cup shredded cheddar cheese
- 2 tablespoons cream cheese
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- 12 corn or small flour tortillas
- Place the spinach into a heat-safe bowl and warm in the microwave for 30-60 seconds or until wilted. Let cool slightly. Press between a clean kitchen towel or paper towel briefly to absorb any excess moisture.
- Place the spinach, cheese, cream cheese, salt, cumin, and chili powder into a food processor. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
- Spread spinach mixture onto 6 tortillas and top each with a second tortilla.
- Warm a skillet over medium heat. When warm, cook each quesadilla for 2-3 minutes per side or until warmed through and melty.
- Serve warm in wedges.
You can store any leftover spinach mixture in an airtight container in the fridge for up to 3 days. Warm briefly in the oven on or wrapped in foil, or on a plate in the microwave.
Use baby spinach or regular size spinach leaves with the stems discarded.
Drain the spinach after it’s wilted if you see any liquid in the bowl.
Process the spinach-cheese mixture until it’s smooth.
Spread a thin layer onto the tortillas—about 1/4-inch will be plenty.
Use corn or flour tortillas as you like.
Let cool for a minute or two before slicing into wedges.
If sharing with a baby or younger toddler, make without the salt and taste it. Add a little salt to taste if needed.