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
Fast and easy Spinach Tomato Quesadillas are a great way to increase the nutrition and flavor of a plain cheese quesadilla.
- 1/2 lb frozen cut spinach $0.83
- 2 roma tomatoes $0.81
- 1 1/2 cups shredded mozzarella cheese $1.48
- 1/4 tsp salt $0.01
- 1/8 tsp garlic powder $0.02
- 1/2 tsp dried basil $0.05
- Freshly cracked pepper $0.05
- 12 small fajita-size flour tortillas $1.89
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.
Slice the tops off of the roma tomatoes and squeeze out the liquidy seeds. Dice the remaining tomato flesh.
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.
Heat a dry non-stick skillet over medium flame. Fill each tortilla with about 1/3 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.
Step by Step Photos
I 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.
Frozen 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.
Tomatoes 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.
Finally, 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.
I 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.
Fold 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.
Since 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!