Spinach & Feta Quesadillas

$- 2 cups fresh spinach - 1 cup feta cheese - 1 cup mozzarella cheese - 1 small onion - 2 cloves garlic - 4 large flour tortillas - 2 tablespoons olive oil - Salt and pepper to taste - Red pepper flakes (optional) - Large skillet - Mixing bowl - Knife and cutting board - Serving plate For my spinach and feta quesadillas, I use fresh ingredients to get the best flavor. The two cups of fresh spinach bring a bright green color and a light taste. Feta cheese adds a salty bite, while mozzarella gives that melty goodness we all love. I finely chop the onion and mince the garlic to ensure they mix well. The onion lays the base flavor, while garlic adds a subtle kick. When I cook them, I want to soften them first, so the quesadillas are creamy and tasty. Next, I grab four large flour tortillas. They hold all the goodness and are easy to fold. I also have olive oil on hand; it helps with cooking and gives a nice crisp to the outside. Lastly, I like to sprinkle salt, pepper, and optional red pepper flakes for a hint of heat. Having the right tools is key. A large skillet cooks the quesadillas evenly. I use a mixing bowl to combine the filling, and a knife and cutting board make preparation easy. A serving plate is essential for that final touch. With all these ingredients and tools ready, you are set to make a simple yet tasty meal! {{ingredient_image_2}} To start, I heat a large skillet over medium heat. I add one tablespoon of olive oil. Once it gets warm, I toss in the finely diced onion. I sauté it for about 3-4 minutes until it becomes soft and clear. This step adds flavor to our filling. Next, I add two cloves of minced garlic. I let it cook for a minute until it smells great. I make sure not to let it burn. Now, I add the two cups of chopped spinach to the skillet. I stir it often until it wilts down. This takes about 2-3 minutes. I then sprinkle in some salt and black pepper. If I want a kick, I also add a dash of red pepper flakes. Once everything is cooked, I take the skillet off the heat. In a mixing bowl, I combine the spinach mix with one cup of crumbled feta cheese and one cup of shredded mozzarella cheese. Mixing well ensures that every bite is cheesy and tasty. Next, I prepare my tortilla. I heat a clean skillet over medium heat. I brush one side of a tortilla with olive oil. Then, I place it in the skillet, oiled side down. On one half of the tortilla, I generously spread a portion of the spinach and cheese filling. I cover it well to ensure a good taste in every bite. After that, I carefully fold the tortilla over to make a half-moon shape. I press down lightly to seal the edges. I cook the quesadilla for about 2-3 minutes on one side. I want it golden brown and the cheese to start melting. Then, I gently flip it over and cook for another 2-3 minutes on the other side. I look for the same golden brown color. Once cooked, I take the quesadilla out of the skillet and place it on a plate. I repeat this process with the remaining tortillas and filling. After they cool for a minute, I slice each quesadilla into wedges for easier serving. To get the best quesadillas, melt the cheese evenly. I recommend using both feta and mozzarella. Feta adds a tangy flavor, while mozzarella gives that gooey texture. Mix them well in the filling. This helps them melt together nicely. Adjusting the seasoning is also key. Taste your filling before cooking. You may want more salt or pepper. If you like heat, add red pepper flakes. Just a little can make a big difference. I love serving my quesadillas with tangy yogurt or tzatziki. These dips cool down the heat and add flavor. You can also add a side of salsa for a fresh kick. Garnishing is important too. Fresh herbs like parsley or cilantro add color and taste. Sprinkle them on top just before serving. It makes the dish look extra special. One common mistake is overstuffing the quesadilla. It may seem tempting, but too much filling can make it hard to cook. Stick to a moderate amount so it cooks evenly. Another mistake is not heating the skillet enough. Make sure your skillet is hot before adding the quesadilla. This helps achieve that golden brown finish on both sides. Adjust the heat as needed while cooking. Pro Tips Cheese Choice: For a creamier texture, consider adding a bit of cream cheese to the filling along with the feta and mozzarella. Cooking Temperature: Ensure your skillet is at medium heat; this helps to melt the cheese evenly without burning the tortilla. Customize Your Fillings: Feel free to add other vegetables like bell peppers or mushrooms for added flavor and nutrition. Serving Suggestions: Pair your quesadillas with a fresh salad or grilled vegetables for a complete meal. {{image_4}} You can change the flavor of your quesadillas with different cheeses. Goat cheese adds a tangy touch. It melts nicely and pairs well with spinach. Cheddar gives a sharp, bold flavor. It’s great if you love a cheesy taste. For a dairy-free option, try vegan cheese. There are many brands that melt well. This way, everyone can enjoy quesadillas. Want to spice things up? Add more fillings! Bell peppers bring a sweet crunch. Mushrooms add a savory depth. You could also mix in some spices. Cumin or paprika can give it a nice kick. Fresh herbs like basil or cilantro can brighten the flavors. Feel free to play around with what you have at home. If you need a gluten-free choice, corn tortillas work great. They are tasty, and they hold up well. You can also look for other healthy tortilla options. Almond or chickpea tortillas are popular. They add a nice twist to your quesadilla. Enjoy your meal without worry! Store any leftovers in an airtight container. This keeps them fresh and safe. They last in the fridge for about 3 days. If you want to enjoy them later, it's best to chill them quickly. You can freeze cooked quesadillas for up to 2 months. Just wrap each one in plastic wrap. Then, place them in a freezer bag. For reheating, take them out and let them thaw in the fridge overnight. To reheat quickly, use a skillet over medium heat. Cook each side for about 3-4 minutes. This helps keep the quesadilla crispy and warm. You can also use an oven at 350°F for about 10 minutes. This method maintains the great texture and flavor. To make these quesadillas lighter, try these tips: - Use whole wheat tortillas instead of regular ones. - Cut back on cheese or use low-fat options. - Olive oil can be reduced or brushed lightly on the tortillas. - Add more veggies, like bell peppers or mushrooms, for extra nutrients. These changes keep the taste great while lowering calories. Yes, frozen spinach works well! Here’s how to use it: - Thaw the spinach completely and drain excess water. - Squeeze it to remove more moisture. - Add it to the skillet with onion and garlic as you would fresh spinach. This method saves time and still gives you tasty quesadillas. Quesadillas pair well with various sides and dips: - Serve with yogurt or tzatziki sauce for a creamy touch. - Fresh salsa or guacamole adds a nice kick. - A side salad with light dressing keeps it fresh. These sides enhance the meal and make it more fun to eat. In this post, I shared a simple method for making delicious spinach and feta quesadillas. We covered the main and additional ingredients, cooking tools, and detailed steps for perfecting your dish. Tips like not overstuffing and adding optional fillings can enhance your meal. Lastly, I discussed proper storage and reheating techniques to keep leftovers tasty. Try these ideas and make your quesadilla experience much better! Enjoy your cooking adventure.$

Delicious quesadillas filled with spinach, feta, and mozzarella cheese.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

2 cups fresh spinach, finely chopped
1 cup feta cheese, crumbled
1 cup mozzarella cheese, shredded
1 small onion, finely diced
2 cloves garlic, minced
4 large flour tortillas
2 tablespoons olive oil
0.5 teaspoon freshly ground black pepper
0.25 teaspoon red pepper flakes
to taste salt

Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté until it becomes translucent, about 3-4 minutes, stirring occasionally.
Incorporate the minced garlic into the skillet, cooking for an additional minute until it becomes fragrant, ensuring not to let it burn.
Add the chopped spinach to the pan and cook, stirring frequently, until it wilts down, about 2-3 minutes. Season the mixture with salt, black pepper, and red pepper flakes if you prefer a bit of heat. Once cooked, remove the skillet from heat.
In a mixing bowl, combine the wilted spinach, sautéed onion, and garlic with the crumbled feta and shredded mozzarella cheese. Mix thoroughly to ensure even distribution of ingredients.
Heat a clean skillet over medium heat. Brush one side of a tortilla with olive oil, then place it into the skillet, oiled side down.
On one half of the tortilla, generously spread a portion of the spinach and cheese filling, making sure to cover it well.
Carefully fold the tortilla over to form a half-moon shape, pressing down lightly to seal the edges. Cook for about 2-3 minutes until the bottom is golden brown and the cheese has begun to melt. Gently flip the quesadilla and cook for an additional 2-3 minutes on the other side until it reaches a similar golden brown color.
Remove the quesadilla from the skillet and place it on a plate. Repeat the process with the remaining tortillas and filling until all quesadillas are cooked.
Allow the quesadillas to cool for a minute before slicing each one into wedges for easier serving.

Notes

Serve with yogurt or tzatziki sauce and garnish with fresh herbs.

Keyword cheese, feta, quesadilla, spinach, vegetarian