Satisfying Spinach Tomato Quesadillas (15 Min, Vegetarian)
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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? :))
Health Benefits – 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?
- 1 large tomato (sliced)
- 1 ½ cups spinach
- 1 tbsp pesto (make sure it’s the vegetarian kind)
- 1 oz cheddar cheese (sliced)
- 1 ball low fat mozzarella (1 ball = 125g/4.5oz)
- 2 wholegrain tortillas (small)
- Grab a tortilla and spread a layer of pesto over half of it. You can make your own too.
- Add a light layer of cheese slices (mixing the cheddar and mozzarella together).
- Add the tomato in slices, spinach, and top it with another layer of cheese.
- 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.
Adapted from The Garden Grazer – Thanks Kaitlin!!
1 serving = 1 quesadilla
Love this recipe, quesadillas are the best. Thanks simon.
Haha, you’re welcome! 🙂
How many calories is this using 2 tortillas? Look delicious!
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 🙂
Great, quick recipe – can they be done in the microwave?
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? 😉
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.
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!
Wow—that’s a lotta cheese per serving—.75 cup!!!
0.75 cup sounds great! But yeah, it is really mega cheesy 🙂
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.
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 🙂
I love these for a quick lunch. They taste so good. Thank you for a great recipe!!
To be honest I love this Mexican recipe too, for its flavor, nutrition and ease! Glad you enjoyed it Valerie!