Description
Delicious and quick-to-make spinach and feta quesadillas, packed with fresh spinach, savory feta cheese, and optional add-ins like sun-dried tomatoes, black olives, and grilled chicken. Perfect for a wholesome lunch or light dinner, these quesadillas are crispy on the outside and flavorful on the inside.
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 (for cooking)
Instructions
- Prep the Ingredients: Rinse and chop the fresh spinach. Crumble the feta cheese into a bowl. Prepare any optional add-ins such as chopping sun-dried tomatoes, slicing black olives, and dicing cooked grilled chicken.
- Assemble the Quesadillas: Lay one tortilla flat on a clean surface. Evenly spread the chopped spinach and crumbled feta over one half of the tortilla. Add any optional ingredients you prefer atop the spinach and feta. Fold the tortilla in half gently pressing it to seal the filling inside.
- Cook the Quesadillas: Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter to coat the pan. Place the folded tortilla into the skillet and cook it for 2-3 minutes on each side or until the exterior turns golden brown and crispy. Repeat this process for the remaining quesadillas, adding more oil or butter as needed.
- Slice and Serve: Use a sharp knife or a pizza cutter to slice each quesadilla into wedges. Serve warm and enjoy with your favorite dips such as salsa, sour cream, or guacamole.
Notes
- You can substitute feta with other cheeses like mozzarella or cheddar if preferred.
- For a vegetarian version, omit the grilled chicken.
- Use gluten-free tortillas to make the recipe gluten-free.
- Adjust cooking time based on your stove and skillet to avoid burning.
