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- By Hauke Fox
- Updated on Sep 11, 2014
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Sometimes you’ve just gotta treat yourself. Do something you love. Buy something you want.
Or, if you’re like us – eat some cheese! If cheese was better for us then we’d live off it – but it’s not so we don’t! However, like most things in life – it’s great in moderation.
Chuck in some pesto (basil has some amazing nutritional properties!), tomato and spinach and you’re well on the way to having a brilliant light meal that’s high in taste, vitamin A and calcium. And cheese.
Did we mention there’s cheese in it? :))
HealthBenefits –Spinach Tomato Quesadillas
The ‘ol king of herbs makes a return here – and it’s a very welcome one indeed.
Basil doesn’t just taste great – it also carries some surprising medicinal properties, such as working as an anti-inflammatory and providing protection against unwanted bacterial growth. Check it out here.
You might have noticed we also push spinach a lot in our blog – and there is a reason for that. Healthline named it as top of the list for most nutrient-dense vegetables.
It’s packed full of vitamins K and A, B2 and B6, C and E, iron, magnesium, calcium and potassium. Incredible.
What further excuse could you need to make it a part of your diet today?
Spinach Tomato Quesadilla
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4.60 from 25 votes
Spinach Tomato Quesadillas. Easy to make and ready in 15 minutes max. It’s packed full of vitamins K and A, B2 and B6, C, calcium and potassium. Incredible.
Cuisine:Mexican, Vegetarian
Diet: egg-free
Prep Time:5 minutes minutes
Cook Time:10 minutes minutes
Total Time:15 minutes minutes
Servings:2 (two quesadillas are one serving)
Calories:477kcal
Author: HurryTheFoodUp
Ingredients
- 4 wholegrain tortillas (about 6-8 inches in diameter)
- 4 tsp pesto
- 1 oz cheddar cheese (sliced)
- 2 large tomato (sliced)
- 1 ½ cups spinach
- 1 ball low fat mozzarella (1 ball = 4.5oz = 125g)
Instructions
Grab a tortilla and spread a layer of pesto. You can make your own too.
4 wholegrain tortillas, 4 tsp pesto
Add a light layer of cheese slices (mixing the cheddar and mozzarella together).
1 oz cheddar cheese, 1 ball low fat mozzarella
Add the tomato in slices, spinach, and top it with another layer of cheese.
2 large tomato, 1 ½ cups spinach
Fold the second half of the tortilla on top and place in a pan.
Heat on medium for about 4 minutes. If you want, place a pot on top of the quesadilla so that it flattens nicely.
Flip and heat for another 4 minutes until the cheese has melted.
Munch.
NOTES
Tip: Use low-fat mozzarella for a protein-boost with less fat!
Make it gluten-free:Use gluten-free tortillas, like thesebrown rice tortillas.
Make-ahead? Yes, prep the night before.
Adapted from The Garden Grazer – Thanks Kaitlin!!
Nutrition
Nutrition Facts
Spinach Tomato Quesadilla
Amount per Serving
Calories
477
% Daily Value*
Fat
24
g
37
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
55
mg
18
%
Sodium
1042
mg
45
%
Potassium
695
mg
20
%
Carbohydrates
40
g
13
%
Fiber
5
g
21
%
Sugar
8
g
Protein
26
g
52
%
Vitamin A
4270
IU
85
%
Vitamin C
31
mg
38
%
Calcium
733
mg
73
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!
1 serving = 1 quesadilla
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Comments
Leave a comment below
14 comments
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Valerie Vincent20. March 2023 at 17:39
I love these for a quick lunch. They taste so good. Thank you for a great recipe!!Reply
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Andrii23. March 2023 at 14:57
To be honest I love this Mexican recipe too, for its flavor, nutrition and ease! Glad you enjoyed it Valerie!
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Dawn5. September 2022 at 23:56
What a yummy lunch alternative! They are easy to prepare and if have leftovers, they can be reheated on the stove (otherwise, they get limp in the refrigerator and won’t firm up in the microwave.) I used Tastefully Simple’s tomato and garlic pesto and Roma tomatoes.Reply
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Dave6. September 2022 at 12:30
Awesome, Dawn! Really glad you enjoyed it. I love this one too. Thank you for writing, hope you find some more recipes you like on the site, too 🙂
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Jeannie15. August 2021 at 5:52
Wow—that’s a lotta cheese per serving—.75 cup!!!
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Andrii15. August 2021 at 22:31
0.75 cup sounds great! But yeah, it is really mega cheesy 🙂
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James Bodington9. July 2017 at 19:21
It tasted good but any tips on reducing all this extra liquid? They’re kinda awkward in the way they leak. With the 2nd one I sauteed the tomatoes and wilted the spinach but still they had lots of water.Reply
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Dave10. July 2017 at 11:12
Hey James! To be honest – I think you’re on the right track with the sauteeing, then draining the excess liquid. Could it be they were really large tomatoes with a lot of water in? If that’s the case, maybe smaller ones would work better. Otherwise, maybe give the sauteed veg a squeeze as you move them from the pan to squish out a little more liquid. Cheers!
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Parris10. April 2017 at 16:06
Hi there!
Great, quick recipe – can they be done in the microwave?
Thanks
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Dave10. April 2017 at 19:33
Hi Parris! I would say yes. The ingredients each individually would go in the microwave ok, so why not? I imagine the quesadilla itself will be softer rather than slightly crispy but that doesn’t need to be an issue. There’s only one way to find out right? 😉
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Pat Giglio26. February 2017 at 19:21
How many calories is this using 2 tortillas? Look delicious!
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Hauke Fox28. February 2017 at 14:34
Hi Pat! You mean everything the same, except 2 instead of one tortilla per quesadilla? That would be an extra 130 cals, a total of 498 cals per quesadilla 🙂
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plasterers bristol5. July 2016 at 18:48
Love this recipe, quesadillas are the best. Thanks simon.
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Howie Fox6. July 2016 at 21:42
Haha, you’re welcome! 🙂
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