Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Remove from heat and set aside.1 tablespoon olive oil, 1 cup fresh spinach
- Lay one tortilla flat on a clean surface. Sprinkle half of the Monterey Jack cheese evenly over one half of the tortilla. This creates a cheesy base that helps bind the filling.1/2 cup shredded Monterey Jack cheese
- Evenly distribute the wilted spinach over the Monterey Jack cheese. Then, sprinkle the crumbled feta cheese and chopped red onion (if using) over the spinach. Finally, dust with garlic powder and black pepper.1 cup fresh spinach, 1/2 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 1/4 teaspoon garlic powder, pinch black pepper
- Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down.
- Heat a lightly oiled skillet or griddle over medium heat. Carefully place the assembled quesadilla into the hot skillet. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. You might need to cook them one at a time or in batches, depending on the size of your skillet.1 tablespoon olive oil
- Once cooked, carefully slide the quesadilla onto a cutting board. Let it rest for a minute before slicing it into wedges using a sharp knife or pizza cutter. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.sour cream, salsa, guacamole
Notes
For optimal freshness, allow the Spinach and Feta Quesadillas to cool completely before storing. Once cooled, wrap individual quesadillas tightly in plastic wrap or aluminum foil, or place them in an airtight container. Store in the refrigerator for up to 2-3 days.
Reheat in a dry skillet over medium-low heat for best results.