Dig into a cheesy, easy Mexican dinner with this Spicy Spinach Quesadilla Recipe!
Have you ever noticed that your teeth feel funny when you eat spinach, especially if it’s paired with dairy? I thought it was just me, but I brought it up at dinner one night; Matt said he felt it too. This of course made me do some research, and I found out that spinach contains oxalic acid, which forms little crystals on your teeth. The addition of calcium from dairy enhances the effect, so dishes like spinach salad with goat cheese have me running for my toothbrush after dinner.
From what I read, it seems like the oxalic acid is broken down during cooking, so I tried to use that to my advantage in these spicy spinach quesadillas. With one quick step of pre-cooking and rinsing the spinach, I seemed to wash away the crystal-creating acid. (I’m sure I also washed away some vitamins, but you can’t cook your spinach and eat the vitamins too.)
These cheesy, dreamy, spicy spinach quesadillas are full of flavor, and we didn’t notice chalky teeth at all. If you want a mild version, just use monterey jack cheese and mild salsa instead. Serve with authentic margaritas if you please. Cheers!
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Spicy Spinach Quesadillas
These spinach quesadillas are simple to make and a healthy, flavorful dinner!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 6 oz. baby spinach
- pinch kosher salt
- 8 small tortillas (or 4 large)
- 8 oz. pepper jack cheese grated
- fresh spicy salsa or pico de gallo
- diced or shredded cooked chicken optional
Instructions
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Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
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Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
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Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat. Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.Spicy Spinach Quesdillas
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When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla too. 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 removing to a plate. Repeat with remaining tortillas.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Cuisine: Mexican
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PJP says
Have not tried the Spicy Spinach Quesadilla yet but it looks simple and amazing! Thank you for sharing.
Andi Gleeson says
Thank you! I hope you love them too!
Mo K says
Hubby and I loved this! Such a versatile recipe, and I threw in a few black beans along with chicken, some minced sauteed onion and chopped green onion, a sprinkle of cilantro. Served with a small dollop of sour cream. I assembled and cooked it in my newest favorite kitchen gadget, the “Range Mate” which grills in your microwave! Rather than folding the tortillas, I made with one tortilla on the bottom and topped with another then cut in wedges. Superb! We adore your recipes, Andi. Thanks so much. :-)
Andi Gleeson says
Thank you so much, Mo! You always take my recipes to the next level, and I love hearing about your modifications. I haven’t heard of the Range Mate, but I’ll have to check it out. I hope you have a great weekend! :)
Jo says
Do you know how many calories per quesadilles? My family loved them.
Liz says
Thank you Andi. I will write to you soon. My husband passed away Feb 13th.
Andi Gleeson says
Oh, Liz. I’m so sorry for your loss, and I know you felt that loss long before he was really gone. Do write when you want to talk about it. You will be in my thoughts.
Bridget says
Thank you for the tip on the spinach I agree I have been putting it in omelettes and always had that grittiness to it.
★★★★★
Andi Gleeson says
Yes, it’s so weird! I always wondered too. Thank you, Bridget!
Bob says
I found your recipe via Pinterest, I can’t wait to try it! I plan to experiment a little with chicken, chillies and so on. Looks to be one of those quick an easy recipes that you’ll want to make again and again!
★★★★
Andi Gleeson says
I’m glad you like it, Bob. You are right that it’s easy to change up with different ingredients. Thanks so much!
Meg says
I received a bag of freshly picked spinach from my mother’s garden and I knew it wasn’t going to be enough for a side, but it was perfect for this! I didn’t use pepper jack, just a bag of shredded “mexican blend” cheeses and medium salsa. It is awesome. Very pleased with this recipe. Very easy to make too. I started at 5PM with the spinach and finished by 5:33PM. Perfect.
★★★★★
Andi Gleeson says
Thank you, Meg! I’m so glad you liked this recipe! I joke that I buy Mexican blend shredded cheese by the pillowcase because I get the 8-cup bags. We use it on/in EVERYTHING, so we go through it fast.
wendy says
I love your recipes. can’t wait to try more of them. I have done the spinach quesadillas but slightly different. We use chopped chicken and favorite shredded cheese and brown the tortilla on the stove. My family loves them.
Andi says
Thank you so much, Wendy! Sorry I got a little behind on replying this weekend. I hope you had a great holiday!
Joy @ Yesterfood says
Andi, these quesadillas look sooo good. I was glad to know about the oxalic acid in spinach….pretty sure oxalic acid is also washed away by margaritas….I will research that and get back to you. ;)
And amen to authentic margaritas! ♥
I have these lovely quesadillas scheduled to shared on FB this morning at 11:30 a.m. Central time.
Andi says
Thank you so much, Joy! You are always so sweet! xo
ELF says
The other issue is to eat the spinach while hot, keeps the chelation down which causes that sensation. Thanks for the recipe!
Andi says
Great tip, Elf! Thanks!
Jaren (Diary of a Recipe Collector) says
I’m always learning from you Andi! These look so good. I love spinach lately.
Andi says
You are sweet, Jaren. Thank you!
Cascadian12 says
Another way to prepare is to take 2 whole-wheat “wraps,” using one as the base layer for cheese and fresh sauteed spinach and warming on a griddle until the cheese starts to melt, then placing the other wrap on top and flipping the whole thing to finish the cooking/melting process. Then cut into pie wedges and dip into little bowls of salsa and sour cream. Delish!
Cascadian12 says
Those tortillas look darn good, though. Homemade?
Andi says
Hi there! I sometimes make quesadillas with two tortillas and cut them into wedges, but I find the folded over ones are a bit easier to deal with. Just personal preference! Those tortillas are Mission Artisan tortillas. I like all of their varieties, but those are the whole wheat and corn blend. So soft, pliable, and good!
Jen @ Yummy Healthy Easy says
I’ve always wondered why I get that weird taste in my mouth when I eat spinach sometimes! I love that you figured out why! These quesadillas look so good. My boys would eat these! I’m going to make them soon. Thanks Andi!
★★★★★
Andi says
Glad you like them, and I’m proud of your boys for eating spinach! xo