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!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 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
Ingredients
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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.
- Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
- 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
- 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.
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Have not tried the Spicy Spinach Quesadilla yet but it looks simple and amazing! Thank you for sharing.
Thank you! I hope you love them too!
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. :-)
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! :)
Do you know how many calories per quesadilles? My family loved them.
Thank you Andi. I will write to you soon. My husband passed away Feb 13th.
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.
Thank you for the tip on the spinach I agree I have been putting it in omelettes and always had that grittiness to it.
Yes, it’s so weird! I always wondered too. Thank you, Bridget!
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!
I’m glad you like it, Bob. You are right that it’s easy to change up with different ingredients. Thanks so much!
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.
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.
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.
Thank you so much, Wendy! Sorry I got a little behind on replying this weekend. I hope you had a great holiday!