Spinach Feta Quesadillas

$To make delicious spinach feta quesadillas, you'll need a few simple ingredients. Here is what you will require: - 4 large flour tortillas - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1 cup shredded mozzarella cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - 1/2 cup diced tomatoes (optional) - Sour cream and salsa for serving Using fresh ingredients makes a big difference in taste. The spinach adds a nice green color and nutrition. Feta cheese gives a tangy kick that blends well with mozzarella. The onion and garlic add depth to the flavor. Don't skip the spices; they really enhance the dish. If you want to customize, add some diced tomatoes for extra freshness. You can also serve with sour cream and salsa for a fun dip. Enjoy crafting this simple and flavorful meal! {{ingredient_image_1}} To start, you will need to sauté the onions and garlic. Heat 1 tablespoon of olive oil in a skillet on medium heat. Add the finely chopped onion. Cook it for about 3-4 minutes until it turns soft and clear. Next, add 2 cloves of minced garlic. Cook for another minute. The smell will be amazing! Now, let’s cook the spinach. Toss in the chopped spinach. Cook it until it wilts, about 2-3 minutes. Season with salt, pepper, and 1 teaspoon of dried oregano. Remove the skillet from the heat and let it cool a bit. In a mixing bowl, combine your cooked spinach mixture with the crumbled feta cheese and shredded mozzarella cheese. If you want, you can add 1/2 cup of diced tomatoes for more flavor. Mix everything well until it looks like a yummy filling. Now it’s time to cook the quesadillas. In the same skillet, add the remaining tablespoon of olive oil. Place one tortilla in the skillet. Spread a good amount of the spinach and cheese mixture on one half of the tortilla. Fold the tortilla over to make a half-moon shape. Cook for about 3-4 minutes on each side. You want it golden brown and crispy. Repeat this with the rest of the tortillas and filling. Once they are done, take them out of the skillet. Let them cool for a minute before cutting into wedges. Enjoy your tasty Spinach Feta Quesadillas! To make great quesadillas, focus on crispiness. Start with a hot skillet. Use enough oil to coat the bottom. This helps the tortillas brown well. You want a nice crunch on each side. Flip them gently to keep the filling inside. For cooking oil, I recommend olive oil. It adds flavor and works great at medium heat. Avoid oils with strong tastes, like coconut. They can overpower your quesadilla. Feel free to add protein to your quesadillas. Chicken works well, as do beans. You can even use cooked shrimp for a twist. Adding protein makes the meal hearty and filling. If you want some heat, try peppers or chilies. Jalapeños add spice, while bell peppers offer sweetness. You can mix and match to find your favorite combo. Pair your quesadillas with dips and sides for a full meal. Sour cream and salsa are classic choices. Guacamole also complements the flavors well. For plating, arrange wedges on a nice platter. A small bowl of dip in the center looks great. Garnish with fresh herbs or extra cheese for a beautiful touch. Pro Tips Use Fresh Spinach: For the best flavor and texture, always use fresh spinach instead of frozen. It will wilt beautifully and provide a vibrant color. Customize Your Cheese: Feel free to mix different types of cheese like cheddar or pepper jack for a unique flavor twist. Temperature Matters: Make sure your skillet is hot enough before adding the quesadillas to achieve a crispy exterior. Serving Suggestions: Pair these quesadillas with guacamole or a fresh salsa for an extra kick of flavor. {{image_2}} You can switch up the cheese in your quesadilla. Try using sharp cheddar for a bold flavor. Pepper jack adds a nice kick with its spicy notes. Mixing these cheeses with feta gives a great taste. Experimenting with cheese can change the whole dish. If you're looking for different wraps, consider whole wheat tortillas. They add a nutty flavor and extra fiber. Gluten-free tortillas are also an option for those with dietary needs. These swaps can make your quesadillas healthier and just as tasty. To make these quesadillas vegan, swap feta and mozzarella for plant-based cheese. You can also add in some black beans or lentils for protein. Use olive oil for cooking, which is already vegan. These changes keep the dish delicious while catering to more diets. To keep your spinach feta quesadillas fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out. They will last for about 3 to 4 days. Make sure to cool them down before sealing. You can also wrap them in foil or plastic wrap for added protection. Reheating quesadillas can be quick and easy. Here are a few methods to try: - Skillet: Heat a skillet over medium heat. Place the quesadilla in the skillet for about 2-3 minutes on each side. This keeps them crispy. - Microwave: If you're short on time, use the microwave. Place the quesadilla on a plate and cover it with a damp paper towel. Heat for 30 seconds to 1 minute. This method may not keep them crispy but is fast. - Oven: Preheat your oven to 350°F. Place the quesadilla on a baking sheet and heat for about 10 minutes. This method helps maintain a nice texture. Freezing quesadillas is a great way to save leftovers. Here’s how to do it: - Wrap well: Wrap each quesadilla in plastic wrap or foil. This prevents freezer burn. - Use a freezer bag: Place the wrapped quesadillas in a freezer bag for extra protection. Label the bag with the date. - Thawing: When ready to eat, thaw them in the fridge overnight. You can also microwave them for a few minutes to speed up the process. Then, reheat in a skillet for a crispy finish. Spinach Feta Quesadillas can last up to three days in the fridge. To keep them fresh, store them in an airtight container. Make sure they cool down before sealing. If you want to keep them longer, consider freezing them. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. This step helps remove excess moisture. Using frozen spinach is a great time saver. It can still give you a tasty quesadilla. You can serve these quesadillas with sour cream and salsa. They also pair well with guacamole or a fresh salad. A side of black beans adds protein and flavor. Consider serving with a light soup for a cozy meal. You learned how to make delicious spinach feta quesadillas using simple ingredients. We covered how to prep, fill, and cook them perfectly. Remember to try different cheeses and wraps for fun variations. Storing leftovers correctly keeps them fresh for later. Enjoy these tasty quesadillas with your favorite dips and sides. Happy cooking!$

Delicious quesadillas filled with spinach, feta, and mozzarella cheese.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

4 large flour tortillas
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
to taste salt and pepper
0.5 cup diced tomatoes (optional)
Sour cream and salsa for serving

Instructions

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and chopped spinach to the skillet, cooking for an additional 2-3 minutes until the spinach is wilted. Season with salt, pepper, and oregano. Remove from heat and let it cool slightly.
In a mixing bowl, combine the sautéed spinach mixture, crumbled feta cheese, shredded mozzarella cheese, and diced tomatoes (if using). Mix until well combined.
In the same skillet, add the remaining tablespoon of olive oil. Place one tortilla in the skillet and spread a generous amount of the spinach and cheese mixture on half of the tortilla.
Fold the tortilla over to create a half-moon shape. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining tortillas and filling.
Once cooked, remove quesadillas from the skillet and let them cool for a minute before cutting into wedges.

Notes

Arrange the quesadilla wedges on a platter and serve with a small bowl of sour cream and salsa for dipping. Garnish with sprigs of fresh cilantro or a sprinkle of additional feta cheese for a beautiful touch.

Keyword feta, quesadillas, spinach, vegetarian