Name: Cheesy Spinach Fiesta Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 oz. pepper jack cheese, grated; 1/4 tsp kosher salt; 8 small flour tortillas; 6 oz. baby spinach; 1/2 cup fresh spicy salsa, drained; 1 cup cooked chicken, diced or shredded

Quesadillas

What kind of cheese should I use for quesadillas?

How much cheese and filling should I use for each quesadilla?

These Cheesy Spinach Fiesta Quesadillas are quick to prepare and loaded with vibrant baby spinach, spicy pepper jack cheese, and a kick of salsa. They make a delectable and healthy meal, perfect for sharing!

Milk

Wheat

Cheese

gram

pepper jack cheese

Seasonings

salt

Tortillas & Wraps

flour tortilla

Fresh Vegetables

Baby Spinach

Salsa

milliliter

hot salsa

Poultry

cooked chicken breast

Water

Calories

Carbohydrates

Dietary Fiber

Trans fatty acids

Calcium

Minerals

Magnesium

Phosphorus

Zinc

Vitamin K

Vitamins

Folic Acid (B9)

Choline

Beta-carotene

Vitamin A

Added Sugar

Sugar

Protein

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Potassium

Sodium

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Lutein+zeaxanthin

Dietary Folate Equivalents

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Chicken Fajita Fiesta Quesadillas

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Sweet n' Savory Smoky Quesadillas

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Experience the delightful mashup of smoky charred veggies and gooey cheese in these Sizzling Summer Grilled Veggie Quesadillas. Perfect for a light dinner or a backyard get-together!

Sizzling Summer Grilled Veggie Quesadillas

Cheesy Spinach Fiesta Quesadillas

Dairy

Baking Goods

Bakery

Produce

Condiment & Toppings

Meat & Seafood

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Add 2 tablespoons of water to a large skillet over medium heat.

Add baby spinach and sprinkle with kosher salt, then cover.

Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.

Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.

Spray the skillet with cooking spray and heat over medium-high heat.

Place one tortilla in the hot skillet and evenly spread a thin layer of grated pepper jack cheese over the surface.

Separate cooked spinach leaves and spread them over the cheese.

When cheese is mostly melted, scoop up about a tablespoon of drained spicy salsa, and drop it onto half of the open tortilla.

If desired, add cooked chicken to half of the tortilla.

Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape.

Cook about one minute longer before carefully removing quesadilla to a plate.

Repeat the process with the remaining tortillas.

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