Spinach Quesadilla with Feta and Pepper Jack Cheese
This vegetarian-friendly Spinach Quesadilla with Feta and Pepper Jack Cheese is perfect for sneaking healthy greens into your diet.
Equipment
- large pan
- Blender
- cutting board
Ingredients
Spinach Quesadilla
- 1 5 ounce bag fresh spinach
- 1 tablespoon butter or olive oil
- 1 clove garlic, finely diced optional
- 2 large flour tortillas
- 2 cups shredded pepper jack cheese
- ¼ cup feta cheese crumbles
Ranch Artichoke Dip
- 1 cup Ranch dressing I used Hidden Valley
- 3-4 canned quartered artichokes
Instructions
Quesadilla Instructions
- Melt butter (or heat olive oil) in a large pan over medium heat. Once melted, add fresh spinach and cook for 4 minutes, stirring and flipping frequently.
- Add the garlic and cook for 45 seconds, stirring the whole time.
- Remove pan from heat. Put the cooked spinach on paper towels, then cover with more paper towels to help remove excess moisture.
- Lay a tortilla on a cutting board and sprinkle half with ½ cup shredded cheese. Top with half of the wilted spinach and half of the crumbled feta. Finish with another ½ cup shredded cheese.
- Fold the tortilla over the top of the fillings. Repeat with the second quesadilla.
- Heat a pan or griddle to medium heat. Spritz with cooking spray.
- Add quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty.
- Remove from heat and cut into four slices. Serve with Ranch Artichoke Dip.
Ranch Artichoke Dip Instructions
- Add ranch dressing and canned artichokes to a blender and blend for 20-30 seconds, until smooth.
Notes
For the best texture, ensure to remove excess moisture from the spinach before assembling the quesadillas.
Nutrition
Serving: 1quesadillaCalories: 1148kcalCarbohydrates: 27gProtein: 37gFat: 100gSaturated Fat: 37gPolyunsaturated Fat: 33gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 164mgSodium: 2301mgPotassium: 621mgFiber: 3gSugar: 8gVitamin A: 7815IUVitamin C: 20mgCalcium: 1087mgIron: 4mg
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