I know that many kids are fans of plain cheese quesadillas or bean and cheese quesadillas, and we make them a lot in our house for easy meals, but I also like to make a version with greens—yet that taste just as good. We love to share a batch of these Spinach Quesadillas on Tuesday nights when we have Mexican food because they’re easy, nutritious, and they store well if made ahead or warmed up as leftovers. These quesadillas are soft and easy to chew for toddlers, too. Simply cut them into wedges or small pieces for younger kids to chew easily. I enjoy this simple meal as much as the kids do, though I’m prone to dipping my quesadillas into spicy salsa. These vegetarian quesadillas have protein, iron, and vitamin A, plus a soft texture for little kids. (You may also like Spinach Muffins, Spinach Eggs, and Spinach Grilled Cheese.)
Ingredients You Need
To make these Easy Spinach Quesadillas, you’ll need to have the following ingredients on hand and ready to go.
Baby spinach: I usually make this with a bag of pre-washed baby spinach from the store, but you can also use full size spinach. If you wash your spinach rather than using pre-washed, make sure to dry it thoroughly. You can also use frozen spinach. Just thaw and squeeze it dry first. Cheddar cheese: Shredded cheddar cheese, either mild or sharp, works nicely in this spinach quesadilla mix. Cream cheese: This adds extra creaminess to the mixture, so I like to add it here. Cumin and chili powder: Adding these dried spices add flavor to the spinach mixture. Small tortillas: I usually use taco or fajita-size tortillas to make these for kids. I use yellow corn tortillas in this recipe, though you could use a whole grain flour tortilla if you prefer. Look for ones labeled “soft” so they’re super easy for the kids to chew.
Optional Ingredients
If you’d like to, you can add a thin layer of black beans, shredded chicken, or steak to add more protein to these spinach quesadillas. You can also add sweet corn kernels for more flavor, too.
Step-by-Step Instructions
Here’s a look at the process involved in making these Easy Spinach Quesadillas. Scroll down to the end of this post for the full information.
Make-Ahead Tips
There are two ways you can make spinach quesadillas ahead. You can make the filling and store it in an airtight container for up to 3 days until ready to make the meal. Or, you can assemble the quesadillas completely, wrap them in foil or plastic wrap, and store them in the fridge until ready to cook. Both methods work well.
Serving Suggestions
We like to eat these Spinach Quesadillas with a simple side of slow cooker black beans and fruit. Or you could do corn and black beans or guacamole! The quesadillas themselves are very flavorful, though they are definitely even more delish when dipped into salsa.
Best Tips for Success
Use baby spinach or regular size spinach leaves with the stems discarded. Drain the spinach after it’s wilted if you see any liquid in the bowl. Process the spinach-cheese mixture until it’s smooth. Spread a thin layer of filling onto the tortillas—about 1/4-inch will be plenty. Use corn or flour tortillas as you like. Look for tortillas labeled “soft” so they’re super easy for the kids to chew. Let spinach quesadillas cool for a minute or so before slicing into wedges. If you have more spinach to use, try Iron-Rich Foods for Kids, Spinach Grilled Cheese, Cheesy Spinach, and Spinach Baby Food.
I’d love to hear your feedback if you try this recipe, so please comment below! This post was first published July 2019.
