Spinach Quesadillas

I was asked by a reader to post some of my favorite quick recipes. The ones that I make when I don’t have the time, energy, or the willingness to really cook a meal. The times that I don’t make Jason cook, which always ends up with some variation of Kraft Mac’n’Cheese and hot dogs (vegetarian ones for me) on his George Foreman Grill.

My spinach quesadillas were an invention and necessity when I was in college. A combination of inspiration from my childhood — my mother was a big fan of the “cheese melts in the microwave” mantra — and crepes from a little restaurant that used to be in my hometown. In college, I distracted an entire senior creative writing class, who were extremely tired of school food, with their delicious aroma.

Spinach Quesadillas

Spinach Quesadillas


Butter or oil
Flour or corn soft tortillas
Cheese — I use cheddar, but you could certainly use other cheese
Italian Seasoning

Heat some butter or a small amount of oil in a skillet on the oven. Build your quesadilla. I basically add a dash of the spices, depending on my mood. Sometimes, I’ll make just a basil one. The spices made it something more than just a plain quesadilla. You can add other vegetables as you desire. (Or take them out as Jason is not fond of tomatoes so his lack those.)

Cook on one side until starting to brown and firm. Flip and cook the other side.

Top with sour cream and salsa or anything else you want. Serve hot.

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