Spinach Quesadilla Recipe
Ingredients
- 1 tablespoon unsalted butter
- 5 cups baby spinach
rinsed and spin-dried
- 1 clove garlic
minced
- 1 tablespoon Tangy Bang sauce
plus more to serve as a dip on the side
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 flour tortillas
mine are 9-inch in diameter
- 2 cups shredded monterey jack cheese
or a combination of monterey jack, Oaxa cheese
- 2 tablespoons unsalted butter
melted
- Sour cream
- 1-2 tablespoons of chopped cilantro
Directions
- 1
Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
- 2
Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
- 3
To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
- 4
Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
- 5
Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.
Spinach Quesadilla Recipe
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Based on 9 ratings
Rating Breakdown
About this Recipe
Looking for a delicious and speedy meal that might even win over the pickiest eaters? These Spinach Quesadillas are your secret weapon, delivering gooey, cheesy goodness in just 15 minutes. This recipe transforms simple ingredients into a comforting dish that’s perfect for any time of day.
What makes these Spinach Quesadillas truly special is the thoughtful combination of fresh, tender baby spinach and savory minced garlic, all brought together with the unique, flavorful kick of Tangy Bang sauce. Encased in warm, soft flour tortillas and generously filled with melty Monterey Jack cheese, this recipe guarantees a satisfying experience that’s a step above typical quick snacks.
Prepare for a delightful sensory experience. You'll bite into a lightly crisped tortilla that yields to a warm, luscious filling where the earthy notes of spinach are perfectly balanced by the sharp garlic and the rich, creamy cheese. The Tangy Bang sauce weaves through, adding a layer of exciting flavor, while a dollop of cool sour cream and a sprinkle of fresh cilantro provide refreshing contrast. This easy-to-make dish is designed to be a versatile and utterly enjoyable breakfast or a light, satisfying snack.
Customization & Serving Ideas
While this recipe is fantastic as is, feel free to make it your own. For the cheese, you can easily swap the shredded Monterey Jack for a combination that includes Oaxaca cheese, which is known for its excellent melting properties. The Tangy Bang sauce is a key flavor component in the filling, but don't hesitate to serve extra on the side as a dipping sauce to amplify its tangy notes. And for a bright, fresh finish, a sprinkle of chopped cilantro is always welcome.
These spinach quesadillas are incredibly versatile, making them ideal for a quick, wholesome breakfast to start your day, a satisfying light lunch, or a comforting snack whenever hunger strikes. Serve them immediately with a generous dollop of sour cream and a vibrant garnish of fresh cilantro.