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.