This vegetarian-friendly Spinach Feta Quesadilla recipe is a great way to make sure you're sneaking those healthy greens into your diet! Plus it's paired with a super easy - and tasty! - Ranch Artichoke Dip :).
This is one outstanding - and easy! - vegetarian quesadilla recipe. Fresh spinach and feta cheese (along with a good melting cheese of your choosing) are the key ingredients to making a superb meal that you can have ready in 30 minutes. If you're a carnivore, you can of course try adding some bacon bits or this Grilled Ranch Chicken.
And the Ranch Artichoke Dip? So. Good. Stupidly simple. Two ingredients - take your favorite Ranch dressing and blend it with a few jarred artichokes. Done.
Jump to:
Spinach in a quesadilla?
Yes! People sneak spinach into smoothies all the time, so why not add it to a quesadilla? All you have to do is saute the spinach briefly beforehand. And since spinach isn't exactly a flavorful veggie on its lonesome, you can pair it with pretty much anything. It's a lovely, nutritious blank slate. For this Spinach Quesadilla recipe, I decided to use pepper jack cheese and feta, and pair it with a tasty Ranch Artichoke Dip.
But really, you can get super creative with the cheese(s) you use, and feel free to add ingredients.
How to Make a Spinach Feta Quesadilla
You will need the following ingredients to make Spinach Feta Quesadillas. This recipe makes two large quesadillas.
INGREDIENTS
- fresh spinach
- butter or olive oil
- fresh garlic, finely diced (optional)
- large flour tortillas
- pepper jack cheese, shredded
- feta cheese crumbles
INSTRUCTIONS
- Melt butter (or heat olive oil) in a large pan over medium heat. Once melted, add fresh spinach and cook for 4 minutes (or until slightly wilted), stirring and flipping the spinach with tongs frequently.
- Add the garlic and cook for 45 seconds, stirring the whole time.
- Remove pan from heat. Put the cooked spinach on paper towels, then cover with paper towels to help remove excess moisture. If you don't remove some of the moisture you're gonna have a soggy quesadilla on your hands.
- Lay a tortilla on a cutting board and sprinkle half with ½ cup shredded cheese. Top with half of the wilted spinach. Spinkle on half of the crumbled feta. Finish by sprinkling with another ½ cup shredded cheese.
- Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the second quesadilla.
- Heat a large pan or griddle to medium heat. When warmed up, spritz the surface with cooking spray.
- Add quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty looking (you may need to cook one at a time, depending on the size of your cooking surface).
- Remove from heat and cut into four slices. Serve with Ranch Artichoke Dip.
How do you make Ranch Artichoke Dip?
To make Ranch Artichoke Dip, simply take 1 cup of your favorite Ranch dressing (I used Hidden Valley) and 3-4 canned artichokes and blend for 20-30 seconds, until smooth.
I recommend using artichokes canned in water. If you only have ones canned in oil, give them a quick rinse under the faucet to remove some of the oil before adding them to the blender.
Food Snob Alert! Grate ‘yo cheese!
I frequently get shit for this, but I always buy cheese in blocks and grate it myself. I don’t care if this makes me a snob, I love it. Pre-shredded cheese is coated in cellulose to prevent it from clumping. Nothing wrong with it health-wise (that I’m aware of) but when I want cheese, I want CHEESE, not cheese and cellulose, and other miscellaneous additives. And it melts like trash. Ever had nachos made with pre-shredded cheese? Yuck. Grate ‘yo cheese!
What else can you add to a Spinach and Feta Quesadilla?
This Spinach Feta Quesadilla recipe is SUPER simple but endlessly customizable! Try adding some of these ingredients to the mix to create tasty variations:
- Bacon crumbles
- Shredded chicken, pork, or beef
- Grilled chicken, pork, or beef
- Mushrooms
- Other greens like kale or Swiss chard
- Peppers (bell, jalapeno, serrano, etc.)
- Onions
- Chickpeas
- Black or pinto beans
- Artichokes
- Black or green olives
- Sundried tomatoes
- Red pepper flakes
Who loves condiments?
If you love condiments, give these easy homemade ones a try! Try pairing them with this Spinach Quesadilla.
- Creamy Green Sauce - fresh and zesty thanks to jalapeno and spring onion
- Roasted Garlic Chimichurri - a fresh and herbaceous dipping sauce
- Roasted Garlic Guacamole - a unique take on traditional guacamole
- Spicy Pico de Gallo - fiery and irresistibly fresh
- Citrus Jalapeno Salsa - fresh, acidic, punctuated with fiery jalapeno
Give these other fantastic quesadilla recipes a try.
Recent Recipes on Midwexican
Spinach Feta Quesadilla
Ingredients
- 1 5 ounce bag fresh spinach
- 1 tablespoon butter or olive oil
- 1 clove garlic, finely diced (optional)
- 2 large flour tortillas
- 2 cups shredded pepper jack cheese
- ¼ cup feta cheese crumbles
Ranch Artichoke Dip
- 1 cup Ranch dressing (I used Hidden Valley)
- 3-4 canned quartered artichokes
Instructions
- Melt butter (or heat olive oil) in a large pan over medium heat. Once melted, add fresh spinach and cook for 4 minutes (or until slightly wilted), stirring and flipping the spinach with tongs frequently.
- Add the garlic and cook for 45 seconds, stirring the whole time.
- Remove pan from heat. Put the cooked spinach on paper towels, then cover with paper towels to help remove excess moisture. If you don't remove some of the moisture you're gonna have a soggy quesadilla on your hands.
- Lay a tortilla on a cutting board and sprinkle half with ½ cup shredded cheese. Top with half of the wilted spinach. Spinkle on half of the crumbled feta. Finish by sprinkling with another ½ cup shredded cheese.
- Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the second quesadilla.
- Heat a large pan or griddle to medium heat. When warmed up, spritz the surface with cooking spray.
- Add quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty looking (you may need to cook one at a time, depending on the size of your cooking surface).
- Remove from heat and cut into four slices. Serve with Ranch Artichoke Dip.
Ranch Artichoke Dip
- Add ranch dressing and canned artichokes to a blender and blend for 20-30 seconds, until smooth.
Nutrition
Leave a Reply