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- 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1 cup shredded mozzarella cheese - 1 medium onion, thinly sliced - 1 red bell pepper, diced - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 4 large flour tortillas - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Salsa and sour cream (for serving) To make the best spinach feta quesadillas, gather these ingredients. Each one brings flavor and joy to your plate. Fresh spinach adds a nice crunch. Feta cheese gives a rich, tangy taste. Mozzarella melts perfectly, making every bite smooth. You can add other ingredients to make it your own. Consider adding: - Shredded chicken for protein - Black beans for extra fiber - Jalapeños for some heat - Avocado for creaminess These options can enhance the taste and make your quesadillas even better. Feel free to mix and match based on your mood! Each serving offers a balanced meal. Here’s what you get per serving: - Calories: Approximately 300 - Protein: 15g - Carbohydrates: 30g - Fat: 15g - Fiber: 3g This meal is not only tasty but also fuels your day. It’s a great way to enjoy veggies and cheese all in one bite! {{ingredient_image_1}} To start making your quesadillas, heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and diced red bell pepper. Cook them until soft and clear, which takes about 5 to 7 minutes. Next, toss in the chopped spinach and stir until it wilts, about 2 to 3 minutes. Then, add garlic powder, ground cumin, salt, and pepper. Mix well and remove from heat. Let this mixture cool for a moment. In a mixing bowl, combine the cooled veggies with crumbled feta and shredded mozzarella. Stir until everything is well mixed. Wipe the skillet clean to remove any bits. Place it back on medium heat. Lay one flour tortilla in the skillet. Spread a generous amount of your spinach and cheese mixture over half of the tortilla. Fold the tortilla in half, covering the filling. Cook 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 for the remaining tortillas and filling. Once cooked, cut each quesadilla into wedges. For serving, place the quesadilla wedges on a colorful plate. I like to add a side of salsa and a dollop of sour cream for dipping. A sprinkle of chopped fresh parsley adds a nice touch. Enjoy your tasty Spinach Feta Quesadillas! To make perfect quesadillas, start with a hot skillet. Use medium heat to warm your pan. Add just enough olive oil to coat the bottom. This prevents sticking and helps the quesadilla crisp nicely. Place your filled tortilla in the skillet. Cook for 3-4 minutes on each side. Look for a golden brown color and melted cheese. One common mistake is overfilling the quesadilla. Too much filling makes it hard to flip. Another error is cooking on too high heat. This can burn the tortilla before the cheese melts. Lastly, do not skip letting the filling cool slightly. Hot filling can tear the tortilla and create a mess. To boost flavor, add spices like chili powder or smoked paprika. Fresh herbs like cilantro or basil can also enhance taste. Consider adding cooked chicken or black beans for extra protein. For a twist, use different cheeses, like pepper jack for some heat. Enjoy your quesadillas with fresh salsa and sour cream for a delicious dip! Pro Tips Use Fresh Spinach: Fresh spinach will provide a vibrant flavor and texture compared to frozen spinach. Always wash and dry it thoroughly before use. Experiment with Cheese: While feta and mozzarella are delicious, you can also try adding a bit of cheddar or pepper jack for a spicy kick! Get Creative with Fillings: Feel free to add other vegetables like mushrooms or zucchini to enhance the nutritional value and taste of your quesadillas. Perfectly Crisp Tortillas: To achieve a perfectly crisp tortilla, ensure your skillet is adequately preheated and avoid overcrowding it with too many quesadillas at once. {{image_2}} If you want to keep it vegetarian, you have great options. You can add mushrooms for a nice earthy taste. Try zucchini or corn for a sweet crunch. These veggies blend well with spinach and feta. You can also swap out the mozzarella for a vegan cheese. This keeps the meal tasty and plant-based. You can mix in other ingredients for more flavor. Try adding olives for a salty kick. Sun-dried tomatoes add a burst of sweetness. You could also use different herbs like thyme or basil. These additions give your quesadillas a unique twist. Experiment with what you like best! If you enjoy a bit of heat, spice it up! Add jalapeños or chili flakes to the filling. You can also use pepper jack cheese for a creamy, spicy flavor. Another option is to serve with hot salsa or a spicy sour cream. This will elevate your quesadillas and excite your taste buds. To keep your spinach feta quesadillas fresh, place them in an airtight container. You can store them in the fridge for up to three days. If you have a lot of leftovers, consider wrapping each quesadilla in plastic wrap. This helps keep them safe from air and moisture. When you’re ready to enjoy leftovers, heat them up on the stovetop. Place a quesadilla in a skillet over low heat. Cook each side for about three minutes until warm and crisp. You can also use a microwave. Just place the quesadilla on a plate and cover it with a damp paper towel. Heat it for about one minute, but watch it closely. If you want to save some quesadillas for later, freezing works well. First, let the quesadillas cool completely. Then, wrap each one in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge before reheating. This will help keep the texture nice when you cook them again. Yes, you can use frozen spinach. It is a great option when fresh spinach is not available. Just remember to thaw and drain it well. This step helps remove excess water that can make your quesadilla soggy. Feta cheese is perfect in these quesadillas. Its salty flavor pairs well with spinach. You can also use mozzarella for extra meltiness. A mix of both adds taste and texture. To make gluten-free quesadillas, use gluten-free tortillas. Many brands offer these options. Check the label to ensure they are truly gluten-free. You can fill them with any ingredients you like, just like regular tortillas. In this post, we explored the key ingredients needed for tasty quesadillas. We covered how to prepare the filling, cook them perfectly, and serve them right. I shared tips to avoid common mistakes and ways to add flavor. You learned about vegetarian options and how to store and reheat leftovers effectively. Quesadillas are fun, easy, and delicious. With these tips, you'll impress everyone at the dinner table. Enjoy making your own tasty creations!

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

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the sliced onion and diced red bell pepper, cooking until they become soft and translucent (about 5-7 minutes).
  • Add the chopped spinach to the skillet and cook until wilted (about 2-3 minutes). Stir in the garlic powder, ground cumin, salt, and pepper, mixing well. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the cooked vegetable mixture with the crumbled feta and shredded mozzarella cheese. Mix until well combined.
  • Wipe the skillet clean and return it to medium heat. Place one flour tortilla in the skillet and spread a generous portion of the spinach and cheese mixture over half of the tortilla.
  • Fold the tortilla in half to cover the filling and cook for about 3-4 minutes per side, or until golden brown and the cheese has melted. Repeat with the remaining tortillas and filling.
  • Once all quesadillas are cooked, cut them into wedges.
  • Garnish with chopped fresh parsley before serving.

Notes

Serve with salsa and sour cream for dipping.
Keyword feta, quesadillas, spinach, vegetarian