I have always had a deep love affair with spinach.
I usually eat about a cup of it a day, adding to whatever I can that day. Smoothies, egg dishes, soups, sandwiches, and more.
So adding spinach to a quesadilla just seemed like a normal next step. If you already didn't know, I am obsessed with Mexican food. Growing up with a Mexican heritage, it is a deep part of my childhood. Tamales, enchiladas, churros, marranitos (pig cookies), elote, arroz, refried beans, and my favorite TACOS, they all equal love to me.
And since I like to eat Mexican food every damn day, but can't, I have to get creative. The answer?
Brown rice tortillas, cups of spinach sauteed down, juicy tomato, and two different types of cheese.
I will preface the rest of this post with stating the obvious, this isn't Mexican food. It is an Italian Mexican hybrid. But two of my favorite food cuisines in one, is quite the win in my book.
It takes less than 10 minutes to come together, making it the quickest, easiest lunch/dinner you will make. It also reheats well, as on my laziest of weeknights, I have tossed this together for a quick next day lunch.
You can use any tortillas you like, but I eat mostly gluten-free, so I have found a brand of brown rice tortillas we really enjoy called Food for Life Baking company. Even though they aren't certified soy-free (the ingredients do not state any soy ingredients) I seem to handle them well. Since they aren't great for "rolling", I tend to use them as quesadillas more often than anything else.
Crispy, creamy, salty, and acidic from the juicy tomatoes (which you need to buy in season to make this even more incredible), this quesadilla is the most portable way to down 4 cups of spinach. I know that seems like a lot of spinach, but it cooks down to the perfect amount for an eight inch tortilla.
Feel free to eat the entire quesadilla. Jake and I usually split it in half (because it really is filling), but believe me, no one will judge if you down it all by yourself.
You can also top it with some of my favorite additions:
- Balsamic vinegar,
- Extra feta
- Red pepper flakes
- A little salt & pepper
- Nice finishing olive oil
Spinach & Tomato Quesadilla
Easy. Quick. Healthy. Delicious. All smashed between two tortillas. The two tangy cheeses, creamy sauteed spinach make this super fast lunch or dinner the yummiest way to get your Popeye on!
Total time: 15 minutes
- 2 Large Tortillas (I use brown rice)
- 4 cups baby spinach
- 1/2 teaspoon garlic powder
- 1 small tomato (beefsteak or vine ripe)
- 1 ounces goat cheese
- 1 ounce feta cheese
- Salt & Pepper to taste
- Extra virgin olive oil for cooking
- Rinse and pat dry your baby spinach (if it is not triple washed), slice tomato into desired thickness, I always make sure I slice it into 4 or 5 slices (set aside). Heat a skillet on medium heat with a touch of olive oil.
- Add spinach to pan, season lightly with pepper. After cooking for about 2 minutes, continuously stirring. Once spinach is almost cooked down, add garlic powder and stir. Remove from pan, and set aside.
- Assemble quesadilla, first add goat cheese, spreading around but leave gaps (don't spread like cream cheese), just gently press down chunks to evenly cover the tortilla.
- Add tomato slices, season them lightly with salt and pepper.
- Sprinkle the cooked spinach all over the tortilla on top of tomato slices, filling gaps, covering evenly.
- Last steps for assembly: sprinkle with feta all over, top with tortilla.
- Carefully place tortilla into a hot cast iron or non stick skilled.
- Cook for about 3 minutes until tortilla browns, flip and cook the other side until golden brown.
- Remove, and top with any remaining favorites. My suggestions are red pepper flakes, balsamic vinegar, or fresh basil.
- Commence destruction of quesadilla.