Description
Delicious and easy-to-make Spinach and Feta Quesadillas, loaded with fresh spinach, crumbly feta cheese, and optional flavorful additions such as sun-dried tomatoes, black olives, and grilled chicken. Perfect for a quick lunch or light dinner, these quesadillas are cooked to golden perfection in a skillet for a crispy, satisfying bite.
Ingredients
Scale
Main Ingredients
- 4 medium tortillas (flour, whole wheat, or gluten-free)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
Optional Add-ins
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
- 1/2 cup cooked grilled chicken, diced
For Cooking
- 2 tablespoons olive oil or butter
Instructions
- Prep the Ingredients: Rinse and chop the fresh spinach. Crumble the feta cheese into a bowl. Prepare any optional add-ins like sun-dried tomatoes, black olives, or grilled chicken by chopping or slicing as needed.
- Assemble the Quesadillas: Lay one tortilla flat on a clean surface. Evenly spread the chopped spinach and crumbled feta on one half of the tortilla. Add any optional ingredients if desired. Fold the tortilla in half, pressing gently to seal the ingredients inside.
- Cook the Quesadillas: Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Place the folded tortilla in the skillet. Cook for 2 to 3 minutes on each side until the tortilla is golden brown and crispy, and the cheese has slightly melted. Repeat this process with the remaining quesadillas.
- Slice and Serve: Use a sharp knife or pizza cutter to slice each quesadilla into wedges. Serve warm with your favorite dips or sides such as salsa, guacamole, or sour cream for added flavor.
Notes
- For a gluten-free option, use gluten-free tortillas.
- Adjust optional ingredients based on taste or dietary restrictions.
- Cooking time may vary depending on skillet and stove heat settings.
- To keep quesadillas warm while cooking others, place them on a baking sheet in a low heat oven (about 200°F).
