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- 2 cups fresh spinach, finely chopped - 1 cup feta cheese, crumbled - 1 cup shredded mozzarella cheese - 1 medium onion, thinly sliced - 1 red bell pepper, diced into small pieces - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 4 large flour tortillas - Salt and black pepper to taste - Fresh parsley, finely chopped (for garnish) - Salsa and sour cream (for serving) You can add a few fun items to boost the taste. Consider adding: - Jalapeños for some heat - Black olives for a briny touch - Avocado slices for creaminess - Corn for sweetness If you have specific dietary needs, try these swaps: - Use whole wheat tortillas for more fiber. - Swap feta with goat cheese for a tangy twist. - Try dairy-free cheese for a vegan option. - Replace spinach with kale or Swiss chard for a different green. These ingredients help create a flavorful and easy dish. You can mix and match based on what you like and have at home. Enjoy crafting your perfect quesadilla! {{ingredient_image_2}} Start by heating one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add one medium onion that you have sliced thinly. Next, toss in one diced red bell pepper. Sauté these for about 5 to 7 minutes. Stir them occasionally until the veggies become soft and clear. Then, add 2 cups of finely chopped fresh spinach. Cook this for another 2 to 3 minutes. You want the spinach to wilt down. Now, sprinkle in one teaspoon of garlic powder, one teaspoon of ground cumin, and a pinch of salt and black pepper. Stir well to mix everything together. Once done, take the skillet off the heat and let the filling cool a bit. In a mixing bowl, combine the cooled vegetable mix with 1 cup of crumbled feta cheese and 1 cup of shredded mozzarella cheese. Gently fold the mixture so that the cheese blends with the veggies. Make sure the filling is evenly mixed. This step is key to getting that rich flavor in every bite. Wipe out the skillet to remove any leftover bits. Place it back on medium heat. Take one large flour tortilla and lay it flat in the skillet. Spoon a good amount of your spinach and cheese mixture onto one half of the tortilla. Carefully fold the tortilla in half to cover the filling. Cook it for about 3 to 4 minutes on each side. You want it to turn golden brown and for the cheese to melt. Repeat this process with the rest of the tortillas and filling. Once all your quesadillas are cooked, transfer them to a cutting board. Cut each one into wedges for easy serving. Just before serving, sprinkle some fresh chopped parsley over the wedges for a nice touch. Enjoy! To get your quesadillas crispy, use medium heat. If the heat is too high, the outside burns before the cheese melts. Use a bit of oil in the skillet. This will help create a nice crust. Flip the quesadilla only once. This helps keep the filling inside without making a mess. Cook each side for about 3-4 minutes until golden brown. A non-stick skillet works best for quesadillas. It helps prevent sticking and makes flipping easier. If you have a cast-iron skillet, that’s even better. It holds heat well and gives a great sear. You can also use a quesadilla maker. This tool cooks both sides at once and ensures even heat. Serve these quesadillas with salsa and sour cream. The cool cream balances the cheese's richness. You can also add guacamole or a fresh salad on the side. For a fun twist, try a fruit salsa. The sweet and spicy mix pairs nicely with the savory quesadillas. Sprinkle fresh parsley on top for a pop of color and flavor. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality feta cheese for the best flavor and texture in your quesadillas. Customize Your Cheese: Feel free to mix different cheeses like cheddar or pepper jack for a unique flavor twist. Control the Heat: Adjust the cooking time based on your stove's heat. If the quesadillas are browning too quickly, lower the heat to ensure the cheese melts thoroughly. Experiment with Add-ins: Consider adding other vegetables such as mushrooms or zucchini, or even cooked chicken for added protein and variety. {{image_4}} You can use other cheeses in your quesadillas. Try goat cheese for a tangy twist. Cream cheese adds a smooth and rich flavor. Cheddar cheese melts well and gives a nice sharp taste. Mix different cheeses for a unique blend that suits your taste. For a gluten-free option, use corn tortillas instead of flour. They hold up well and add a nice flavor. You can also use whole wheat tortillas for a healthier choice. If you want fewer calories, skip the cheese or use low-fat cheese. Fresh herbs can add flavor without extra calories. Enhance your quesadillas with more spices. Add chili powder for heat or smoked paprika for depth. You can mix in veggies like mushrooms or zucchini for extra nutrients. Chopped sun-dried tomatoes add a burst of flavor. Get creative! The more you experiment, the more you’ll enjoy these quesadillas. To keep your leftover quesadillas fresh, wrap them in foil or plastic wrap. Store them in an airtight container. This helps prevent them from drying out. Leftovers can stay in the fridge for up to three days. To reheat your quesadillas, use a skillet for the best flavor. Heat the skillet over medium heat. Place the quesadilla in the skillet for about 2-3 minutes on each side. This method keeps them crispy. If you prefer the microwave, heat them for 30 seconds to 1 minute. The microwave is quicker but may not keep the crispiness. You can easily freeze quesadillas for later. First, let them cool completely. Wrap each quesadilla in plastic wrap or foil. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat in a skillet for a fresh taste. You can serve these quesadillas with salsa and sour cream. They add great flavor. You might also enjoy fresh guacamole or a side salad. A crunchy slaw pairs well too. For drinks, consider a light soda or iced tea. These quesadillas last about three to four days in the fridge. Make sure to store them in an airtight container. If they sit out too long, they may spoil quickly. Always check for any signs of spoilage before eating. Yes, you can make these quesadillas ahead of time. Prepare them, and then cool them down. Store them in the fridge until you're ready to eat. Just reheat them in a skillet for a crispy finish. In this article, we explored the key ingredients for making delicious spinach feta quesadillas. I shared step-by-step cooking instructions to guide you through the process. We also looked at tips for perfect crispiness and variations to suit different tastes. Finally, I provided storage information and answered common questions. Embrace your creativity in the kitchen and enjoy making these tasty treats. You’ll love how easy and fun it is to customize them. Happy cooking!

Spinach & Feta Fiesta Quesadillas

Delicious quesadillas filled with spinach, feta, and mozzarella, perfect for a quick meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups fresh spinach, finely chopped
  • 1 cup feta cheese, crumbled
  • 1 cup shredded mozzarella cheese
  • 1 medium onion, thinly sliced
  • 1 red bell pepper diced into small pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 4 large flour tortillas
  • to taste salt and black pepper
  • for garnish fresh parsley, finely chopped
  • for serving salsa and sour cream

Instructions
 

  • Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the sliced onion and diced red bell pepper to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
  • Next, stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach has wilted down. Add the garlic powder, ground cumin, salt, and black pepper to the mixture, ensuring everything is evenly coated. Remove the skillet from heat and allow the filling to cool slightly.
  • In a mixing bowl, combine the cooled vegetable mixture with the crumbled feta cheese and shredded mozzarella cheese. Gently fold the ingredients together until they are well mixed and evenly distributed.
  • Wipe out the skillet to remove any leftover bits, then return it to medium heat. Place one flour tortilla in the skillet and spoon a generous portion of the spinach and cheese mixture onto half of the tortilla.
  • Carefully fold the tortilla in half to enclose the filling. Cook for approximately 3-4 minutes on each side, or until the quesadilla is golden brown and the cheese has melted. Repeat this process with the remaining tortillas and filling until all quesadillas are prepared.
  • Once all the quesadillas are cooked, transfer them to a cutting board and cut each into wedges for easy serving.
  • Just before serving, garnish the quesadilla wedges with a sprinkle of fresh chopped parsley for an added touch of freshness.

Notes

Arrange the quesadilla wedges on a vibrant serving platter. Offer bowls of salsa and sour cream for dipping alongside the quesadillas, and add a sprig of parsley on top for a splash of color!
Keyword feta, quesadillas, spinach, vegetarian