Serve warm with salsa, Greek yogurt, or tzatziki sauce for extra flavor.
Leftover quesadillas can be stored in the refrigerator for 1–2 days and reheated in a skillet or oven for best results.
For a quick snack, quesadillas can also be frozen before cooking — cook directly from frozen, adding a few extra minutes.
Variations
Add Protein: Include grilled chicken, shrimp, or chickpeas for a more filling meal.
Cheese Options: Swap mozzarella for feta or goat cheese for a Mediterranean twist.
Spice It Up: Add a pinch of crushed red pepper flakes or smoked paprika to the spinach.
FAQ
Q: Can I make these quesadillas without a tortilla?
A: Yes! You can serve the spinach and cheese mixture as a warm salad or wrap it in lettuce leaves for a low-carb version.
Q: Can I use frozen spinach?
A: Absolutely. Just thaw and squeeze out excess water before cooking.
Q: How do I keep the quesadillas from getting soggy?
A: Make sure the spinach is well-drained and avoid overcooking the quesadilla. Cooking over medium heat helps keep it crisp.
