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Heat the olive oil in a large non-stick skillet or griddle over medium heat. Add the fresh spinach and cook, stirring occasionally, until it has wilted completely, about 2-3 minutes. Remove the spinach from the skillet and set aside on a plate, pressing out any excess liquid.

Place one flour tortilla into the same skillet. Allow it to warm for about 30 seconds.

Arrange about 1/4 of the wilted spinach over one half of the tortilla. Sprinkle about 1/4 of the shredded cheese evenly over the spinach.

Fold the empty half of the tortilla over the filling to create a half-moon shape quesadilla. Gently press down with a spatula.

Cook the quesadilla for 1-2 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining tortillas, spinach, and cheese.

Remove the quesadillas from the skillet, slice into wedges if desired, and serve immediately. Optionally, pair with sliced avocado, salsa, sour cream, and fresh strawberries.


Heat the olive oil in a large non-stick skillet or griddle over medium heat. Add the fresh spinach and cook, stirring occasionally, until it has wilted completely, about 2-3 minutes. Remove the spinach from the skillet and set aside on a plate, pressing out any excess liquid.

Place one flour tortilla into the same skillet. Allow it to warm for about 30 seconds.

Arrange about 1/4 of the wilted spinach over one half of the tortilla. Sprinkle about 1/4 of the shredded cheese evenly over the spinach.

Fold the empty half of the tortilla over the filling to create a half-moon shape quesadilla. Gently press down with a spatula.

Cook the quesadilla for 1-2 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining tortillas, spinach, and cheese.

Remove the quesadillas from the skillet, slice into wedges if desired, and serve immediately. Optionally, pair with sliced avocado, salsa, sour cream, and fresh strawberries.
