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!

spinach quesadillas on blue plate with raspberries

Spinach Quesadillas

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 spinach quesadillas including baby spinach, cheese, and tortillas

Ingredients You Need

To make this easy quesadilla recipe, you’ll need:

  • Baby spinach: Or full size spinach works, too.
  • Cheddar cheese
  • Cream cheese: This adds extra creaminess to the mixture.
  • Cumin
  • Chili powder
  • Salt (optional)
  • Small tortillas: I usually use taco or fajita-size tortillas.

TIP: The spinach is 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

Step-by-Step Instructions

Here’s a look at the process involved in making these spinach quesadillas. Scroll down to the end of this post for the full information.

  1. Wilt the spinach and drain if needed.
  2. Place the ingredients into a food processor and blend to make the filling.
  3. Spread onto tortillas and top each with a second tortilla.
  4. 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.

easy spinach quesadillas cut into wedges on blue plate on plaid towel

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.

Best Tips for Success

  • 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.
  • You may also like Bean and Cheese Quesadillas, Iron-Rich Foods for Kids, Spinach Grilled Cheese, Cheesy Spinach, and Spinach Baby Food.

I’d love to hear your feedback if you try this recipe, so please comment below!

This post was first published July 2019.

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spinach quesadillas

Easy Spinach Quesadillas

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.
5 from 29 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Mexican
Course Dinner
Calories 278kcal
Servings 6


  • 4 cups baby spinach (loosely packed when measuring)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons cream cheese
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 12 small tortillas (corn or flour)
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  • 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.


Calories: 278kcal, Carbohydrates: 32g, Protein: 10g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 25mg, Sodium: 658mg, Potassium: 231mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2142IU, Vitamin C: 6mg, Calcium: 225mg, Iron: 3mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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How many stars would you give this recipe?


  1. 5 stars
    LOVE THIS RECIPE! I’ve made it several times for my toddler. Have you ever frozen the spinach cheese mixture? I only have one kid and so we always have leftover mixture. Would love to save the mixture for another day, making it easier to whip up.

  2. 5 stars
    Thank you so much best recipe ever to add spinach for my little guy. And so many possibilities to modify and other ingredients as well.

  3. 5 stars
    I’m always looking for lunches that are quick, tasty and healthy for my toddler. She loves all veggies so I thought I’d give these a try as I haven’t made anything with spinach lately. These are delicious! She wanted to taste the mixture right out of the processor and kept wanting more! I had to cut her off so I still had some for the quesadillas! I’m going to make this mixture again soon and try it on paninis with some sliced tomatoes. Thanks so much!

  4. Can you make these using your sheet pan in the oven method? I love your black bean sheet pan quesadilla recipe so hoping this spinach recipe could work in the oven too. If so, what temp and for how long ?

  5. Does cashew cheese work? Baby is allergic to dairy unfortunately and alternative cheese is unchartered territory for our family.

  6. 5 stars
    Absolutely delicious! Easy to add some grilled chicken if needed. Whole family loves them, and on bread as a grilled cheese too!

  7. 5 stars
    In the midst of the picky phase with my 15 month old and I really needed a win. Not only did she try, eat, and love this but my husband and I did too! So worth the bit of extra effort taking out the food processor to make a truly yummy quesadilla!

  8. 5 stars
    I was getting into a rut with meals for the family and your recipes just never fail me. This was delicious for the baby, toddler, and adults alike. Thank you because it was also super easy to make.

  9. 5 stars
    Made these today for my 12 month old and he loves them! I enjoyed with salsa! Will definitely make again and experiment with chicken and other veggies to add in!

    1. It doesn’t make it spicy (chili powder usually isn’t actually spicy), but you can omit it if you prefer!

      1. I don’t have any cream cheese, do you think I could use plain Greek yogurt?

      2. I think so, though I’d start with 1 tbsp of yogurt to make sure it’s still fairly thick

  10. Do you do something special when working with corn tortillas? Mine always just crumble/disintegrate. I’ve tried with tacos and quesadillas alike.

    1. They can be really hard to work with, you are right. If you can find ones labeled “soft” or use ones that are a mix of corn and flour, those tend to hold up better. Otherwise make sure they are fresh!

    1. Yes, I haven’t tried it but I think it would work fine. I’d use about 3/4 cup thawed frozen spinach squeezed very dry.

    2. 5 stars
      I use frozen spinach for this just fine. I just defrost it fully in the fridge and then give it a really good squeeze to get any waterb out. Saves the faff of wilting fresh sponach.

  11. These were so good! I added some Costco rotisserie chicken and kids and adults all enjoyed them thoroughly! Thanks for the idea!

  12. This was amazing. I made it for my 15 month old and he had little to no trouble eating it. And my husband and I ended up eating the rest. I love this recipe. I will definitely be making these again. Thank you, Amy.

  13. 5 stars
    I made these for my 2 year old and ended up making 2 more for the grown ups because they were so yummy! Thanks for this quick and nutritious recipe 🙂

    q: Can I freeze the filling to use for later?

    1. I’m so glad to hear this! I haven’t tried freezing it but I think it would be okay—you could also store it in the fridge for about 5 days if that would work.

  14. Thank you! Your website is absolutely amazing! I’ve been trying to find different nutritious fillings to wraps and tortillas for my one year old packed lunch instead of just cream cheese, I’m going to try these this week.
    My plan is to warm up in the morning and she will have it at lunch time.

    1. You can simply saute it in a pan in a small amount of olive oil or neutral oil. Just drain off any liquid if needed once it’s wilted.