Spinach Tomato Quesadillas

$5.14 recipe / $1.29 serving

Sometimes I get food overload and all I want to eat is something really, really simple… like bread and cheese. My favorite form of “bread and cheese” is a quesadilla. I was all set to happily melt some cheese in a tortilla for lunch today when I decided that I might as well add some spinach (gotta get those greens!). And then it snow balled into these awesome Spinach and Tomato Quesadillas. Definitely a step up from plain cheese and tortilla!

These are great for a quick lunch, or you can add an egg to each and have a really fantastic breakfast quesadilla (that’s totally my style). This recipe made four cups of filling (this may vary) and I used small fajita sized tortillas with 1/3 cup of filling in each. Since they were pretty small, I figured three quesadillas (or six pieces once cut) per serving. You could easily use a larger tortilla, fill it up with 1/2 cup filling and make it two quesadillas per serving. It’s pretty flexible.

Oh, and if you’re one of the lucky ones who have fresh basil growing in their garden, OMG add it in! That will take these quesadillas up about ten notches.

Spinach Tomato Quesadillas

5.0 from 8 reviews
Spinach Tomato Quesadillas
Prep time
Cook time
Total time
Total Cost: $5.14
Cost Per Serving: $1.29
Serves: 4 (3 quesadillas each)
  • ½ lb. frozen cut spinach $0.83
  • 2 roma tomatoes $0.81
  • 1½ cups shredded mozzarella cheese $1.48
  • ¼ tsp salt $0.01
  • ⅛ tsp garlic powder $0.02
  • ½ tsp dried basil $0.05
  • Freshly cracked pepper
  • 12 small fajita-size flour tortillas $1.89
  1. Thaw the frozen spinach and squeeze out as much water as possible. Break up the squeezed spinach into small pieces so that it easily mixes with the other ingredients.
  2. Slice the tops off of the roma tomatoes and squeeze out the liquidy seeds. Dice the remaining tomato flesh.
  3. Add the squeeze-dried spinach, diced tomato, mozzarella, salt, garlic powder, basil, and some freshly cracked pepper to a bowl. Stir until the ingredients are well combined.
  4. Heat a dry non-stick skillet over medium flame. Fill each tortilla with about ⅓ cup of the spinach tomato filling. Fold the tortilla in half to close, place it in the skillet, and cook on both sides until golden brown and crispy. Cut the tortilla in half using a knife or pizza cutter, then serve.

Spinach Tomato Quesadillas


Step by Step Photos

Frozen SpinachI pretty much keep a bag of this frozen spinach in my freezer at all times. It’s great for adding a handful to this or that to instantly up the nutritional content. For this recipe, I used half a bag or 1/2 lb. 

Dry SpinachFrozen spinach can be pretty wet and you don’t want a soggy quesadilla, so you have to squeeze out the moisture. First, thaw the spinach—I microwaved on high for one minute, stirred, then microwaved again for one minute. Then take a handful of the wet, thawed spinach and squeeze it in your fist until it’s a fairly dry ball. Do this until all of the spinach is squeezed dry. You don’t want large clumps of spinach, though, so you need to break up those dry balls of spinach until it looks like the photo above. That will allow it to mix in with the other ingredients.

Squeeze TomatoesTomatoes can also be fairly wet, so to solve that problem we simply squeeze out the juicy seed pods. First cut off the top of the tomato, then just squeeze out the center gushy stuff. Dice the remaining firm tomato flesh (don’t forget the part around the stem on the top that you cut off). I used two roma tomatoes for this recipe.

Quesadilla IngredientsFinally, combine the squeeze-dried spinach, diced tomatoes, 1.5 cups of shredded mozzarella, 1/4 tsp salt, 1/8 tsp garlic powder, 1/2 tsp basil, and some freshly cracked pepper. Stir the ingredients until they are very well combined.

Build QuesadillasI used these small fajita-sized tortillas and found that 1/3 cup of the filling was just right for covering half of the tortilla. If you’re using larger tortillas, you’ll need more in each. I had about 4 cups of filling all together. 

Cook QuesadillasFold the filled quesadilla in half to close it, then cook in a dry non-stick skillet over medium heat until it’s nice and crispy, golden brown, and the insides are melty. YUM.

Spinach Tomato QuesadillasSince my tortillas were so small, I only cut them in half. For larger quesadillas, I usually cut them into thirds. A pizza cutter is a great way to cut quesadillas, but remember to cut from the outside edge in towards the fold. This will help prevent the filling from squeezing out as you cut. :) Enjoy!


  1. Diana says:

    Do you think that it’s okay to make the mixture and keep it in a container in the refrigerator for a while? For instance, I think it’d be easier for me to just make a big batch of filling, store it in some Tupperware, and pull it out over the next week or two as needed.

    • I think it might only last a few days in the fridge because the tomatoes will start to break down, but you could mix the rest of the ingredients, keep that in the fridge, and add the tomatoes fresh each day. The mixture without tomatoes would probably last a little closer to a week.

  2. I made these tonight, since I have an overzealous grape tomato plant in my garden requiring me to get creative with how to use up its bounty. I cut back the cheese and spinach a little, used some really nice white corn tortillas from Trader Joe’s, and added mushrooms, some shredded baked chicken thighs and a little bit of chopped chives from my garden. The other three servings are in the freezer ready to go for later in the week. Great recipe, easy to modify for my low sodium diet.

  3. Priscilla says:

    I love this! So quick and easy.
    You can add so much to this! Mushrooms, chicken, onion, etc. So versatile. Definitely a keeper in my recipe box.

  4. Jamie says:

    Yum! Sounds good. If I made these the night before, and had leftovers, would they be tasty if microwaved? Thx!

    • I like to reheat them in a skillet so that the outside stays crispy. Just keep the heat low so that it doesn’t burn before heating through.

  5. Emily says:

    I made these tonight, added some mushrooms and used my foreman grill to cook them… they are so delicious!

  6. Antonia says:

    Soo simple and good thanks again! My kind of meal for sure. Very easy and loaded with cheese and veggies :D!

  7. Shrenik says:

    I made this recipe today! except I added no-sodium beans and mushrooms to really add some weight to this recipe. Thanks for the inspiration.

  8. made this the other night with fresh, sauteed spinach and sharp cheddar cheese. so good! thanks for another great recipe!


  9. Jamie says:

    Thank you! These were delicious! Both my husband and 16 month old daughter gobbled them up. I served them with the tomato and corn you posted earlier. I’ll have to double everything next time so I can enjoy leftovers.

  10. JohnB says:

    The wife and I loved this recipe … Double the quantities so we would have leftovers!

  11. Karen says:

    Good idea! I’m currently without a kitchen so I made these using a GF grill and I tweaked it. I used pesto, spinach and cheese.

  12. Michelle says:

    Do you have to use frozen spinach or could fresh spinach work?

    • I did use frozen spinach and yes, you can absolutely use fresh spinach if you’re lucky enough to have it. :) Just sauté it in a skillet briefly before adding it to the mix so that it cooks down and the moisture is left behind.

  13. Beth, what pan are you using to cook these. I’ve been looking into getting a new pan but I really haven’t found anything i’m crazy about. HELP!

    • This actually just a super cheap non-stick skillet that I bought at Target one day when I was making a TV appearance and forgot to bring my skillet! :) My favorite non-stick skillet are these heavy Calphalon Cookware. I’ve had a set like this for over ten years.

  14. I want to make these tonight. But just want to make sure – you don’t put any oil in the pan when you cook it in the pan?

  15. Christina says:

    If you were freezing these, would you cook them first?

    • No, I’d freeze them before cooking. That way as they reheat in a warm skillet the outside will not over brown. Make sure to keep the heat low when reheating from frozen so that the inside has time to warm before the outside burns.

  16. Kate says:

    I agree with Ashley – I love your vegetarian recipes. Keep them coming!

  17. I have all of the ingredients for this except the tortillas. Of course, my new bag of frozen spinach is already designated to make crustless quiche and lentil sausage stew. Maybe I’m getting enough spinach this week.

  18. Carlos C. says:

    Great, easy recipe. We replaced the cheese with vegan cheese.
    Thanks Beth.

  19. Teresa says:

    Could you freeze these?

    • Yep, I’d freeze them before cooking, though, so that the outside doesn’t over brown as you reheat them in a skillet.

  20. Another one I’ve pinned! Thanks so much for featuring the vegetarian recipes. :-)

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