Spinach Pesto and Cheddar Quesadillas

These vegetarian Spinach Pesto and Cheddar Quesadillas are ready in only 20 minutes, for a super fast and kid-friendly dinner.

Disclosure: This post is sponsored by the Dairy Farm Families of New England. I was compensated for my time. All opinions expressed here are my own. 

Ingredients For This Recipe

Baby spinach

Baby spinach worked wonders as a substitute for basil in this recipe. They have a lot of similarities, as you’ll be able to tell, except spinach has a more mild and less bitter flavor than basil.

Hard aged Parmesan-style cheese

This is the best cheese to use, however you could also use Asiago, Pecorino Romano, or any other hard cheese you can find. I used a grated hard aged cheese because it was an element in the Milk Street recipe, and in traditional Italian pesto.

Almonds

I used almonds instead of traditional pine nuts for a milder nut flavor, but you can use chopped walnuts, pine nuts, or even sunflower or pumpkin seeds if you happen to have a nut allergy.

Other Pesto Ingredients

• 1 small clove garlic, peeled
• 2 tablespoons water
• ¼ teaspoon salt
• 3 tablespoons extra-virgin olive oil

Other Quesadilla Ingredients

• 2 tablespoons water
• 4 large (10-inch) whole-wheat or gluten-free tortillas
• 1 ½ cups (6 oz) shredded cheddar cheese
• 1 teaspoon extra-virgin olive oil

How to Make Spinach Quesadillas

Step 1: Make Pesto

Fit the food processor with a steel blade attachment. Start the motor, and drop garlic through the feed tube. Process until the garlic is chopped (it’s okay if it stick to the sides.) Remove lid and add 2 cups spinach, nuts, 3 tablespoons extra-virgin olive oil, Parmesan-style cheese, 2 tablespoons water and salt. Process until pureed, about 10 seconds. Scrape down the sides of the blender and continue to process until smooth, about 20 seconds more.

Step 2: Assemble Quesadillas

Combine 4 cups spinach and 2 tablespoons water in a large microwave-safe bowl or measuring cup. Cover and microwave on high until the spinach is wilted, about 3 minutes. Carefully remove cover and drain the spinach. Lay the tortillas out on work surface. Spread pesto over half of each of the tortillas, dividing evenly among the four. Top the pesto with spinach, dividing among the tortillas. Top the spinach with cheddar. Fold tortillas in half.

Step 3: Cook Quesadillas

Brush 1 teaspoon oil over a griddle. Place the quesadillas on the griddle and set over medium heat. Cook until the bottoms are browned and crisped, 4 to 7 minutes. Flip the quesadillas and continue cooking until the other side is browned and the cheddar cheese is melted. Cut them into wedges to serve.

(Alternatively, to cook in a large skillet: oil a large skillet, add two quesadillas and set over medium-high heat. Cook until the bottom is browned, 6 to 7 minutes. Reduce heat to medium and continue cooking until the other side is browned, 2 to 3 minutes. Reduce temperature to medium-low and repeat with the remaining two quesadillas, cooking them until brown, about 2 minutes per side.)

FAQs and Expert Tips For Spinach Quesadillas

Additional Recipes to Try

• Make sure to try out these Healthy Chicken Quesadillas with corn an black beans.
• I love this 20 Minute Pita Pizzas with Zucchini Ribbons!
• This Spinach Salad with Maple Ranch and Beets is to die for.
• A Spinach and Beef Lasagna is the perfect dish to serve to guests.
• My kids absolutely love this Spinach Feta Filo Pie!
• Our ham, cheddar and apple quesadillas come together super fast and are totally kid friendly.
• If you love pesto, this Asparagus pizza has a pesto base, and is another easy dinner idea.