Name: Spinach Corn Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tbsp Olive Oil: Used for sautéing the aromatics, providing a flavorful base for the filling. You can also use butter or avocado oil.; 1 small Yellow Onion, finely chopped: Adds a foundational sweet and savory flavor that deepens as it cooks.; 2 cloves Garlic, minced: Provides a pungent, aromatic kick that complements the spinach and cheese perfectly.; 5 oz (about 5 cups) Fresh Spinach: The star vegetable of the dish. It wilts down significantly, so don’t be alarmed by the initial volume.; 1 cup Corn Kernels: You can use frozen (thawed), canned (drained and rinsed), or fresh corn cut from the cob. It adds a wonderful sweetness and texture.; 4 oz (1/2 block) Cream Cheese, softened: This is the secret to a creamy, luscious filling that holds everything together and prevents it from being dry.; 1/2 tsp Cumin Powder: Adds a warm, earthy, and slightly smoky flavor that is classic in Mexican-inspired cuisine.; 1/4 tsp Chili Powder: Provides a mild warmth and depth of flavor. Adjust to your personal preference for spice.; Salt and Black Pepper, to taste: Essential for seasoning the filling and bringing all the flavors to life.; 8 large (10-inch) Flour Tortillas: These provide the perfect vessel for our filling. Flour tortillas get wonderfully crispy on the outside while staying soft inside.; 2 cups Shredded Cheese Blend: A mix of Monterey Jack (for superior melting) and Medium Cheddar (for a sharper flavor) is highly recommended. You can also use Oaxaca or Asadero cheese.

Ingredients

Scale

1 tbsp Olive Oil: Used for sautéing the aromatics, providing a flavorful base for the filling. You can also use butter or avocado oil.
1 small Yellow Onion, finely chopped: Adds a foundational sweet and savory flavor that deepens as it cooks.
2 cloves Garlic, minced: Provides a pungent, aromatic kick that complements the spinach and cheese perfectly.
5 oz (about 5 cups) Fresh Spinach: The star vegetable of the dish. It wilts down significantly, so don’t be alarmed by the initial volume.
1 cup Corn Kernels: You can use frozen (thawed), canned (drained and rinsed), or fresh corn cut from the cob. It adds a wonderful sweetness and texture.
4 oz (1/2 block) Cream Cheese, softened: This is the secret to a creamy, luscious filling that holds everything together and prevents it from being dry.
1/2 tsp Cumin Powder: Adds a warm, earthy, and slightly smoky flavor that is classic in Mexican-inspired cuisine.
1/4 tsp Chili Powder: Provides a mild warmth and depth of flavor. Adjust to your personal preference for spice.
Salt and Black Pepper, to taste: Essential for seasoning the filling and bringing all the flavors to life.
8 large (10-inch) Flour Tortillas: These provide the perfect vessel for our filling. Flour tortillas get wonderfully crispy on the outside while staying soft inside.
2 cups Shredded Cheese Blend: A mix of Monterey Jack (for superior melting) and Medium Cheddar (for a sharper flavor) is highly recommended. You can also use Oaxaca or Asadero cheese.

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Instructions

Prepare the Creamy Filling: Heat the olive oil in a large skillet or pan over medium heat. Once shimmering, add the finely chopped yellow onion and cook, stirring occasionally, for about 4-5 minutes, or until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it can become bitter.
Wilt the Spinach: Add the fresh spinach to the skillet in batches. It will look like a mountain, but it wilts down quickly. Stir continuously until all the spinach has wilted, which should take about 2-3 minutes.
Remove Excess Moisture (Crucial Step): Transfer the cooked spinach and onion mixture to a colander or fine-mesh sieve. Using the back of a spoon or a spatula, press down firmly on the mixture to squeeze out as much excess water as possible. This step is critical to prevent your quesadillas from becoming soggy. You’ll be surprised how much liquid comes out. Once thoroughly drained, return the mixture to the skillet (you can wipe it clean first if you like) or a large mixing bowl.
Combine the Filling Ingredients: To the drained spinach mixture, add the softened cream cheese, corn kernels, cumin powder, and chili powder. Stir everything together until the cream cheese has melted and is fully incorporated, creating a creamy, uniform filling. Season generously with salt and black pepper to your taste. Remove the filling from the heat and set it aside.
Assemble the Quesadillas: Lay a flour tortilla flat on a clean surface. Sprinkle about 1/4 cup of the shredded cheese blend over the entire surface of the tortilla. Spoon approximately 1/4 of the spinach and corn filling evenly over one half of the tortilla. Sprinkle another 1/4 cup of shredded cheese over the top of the filling. Fold the other half of the tortilla over the filling to create a half-moon shape. Gently press down. Repeat this process for the remaining tortillas.
Cook the Quesadillas: Heat a large, dry non-stick skillet, cast-iron pan, or griddle over medium-low heat. It is important to use medium-low heat to ensure the cheese melts completely before the tortilla burns. Carefully place one assembled quesadilla in the hot skillet.
Grill to Golden Perfection: Cook for 3-4 minutes on the first side, until the bottom is golden brown and crispy and the cheese has begun to melt. Using a large spatula, carefully flip the quesadilla and cook for another 2-3 minutes on the second side, until it is also golden brown and the cheesy filling is hot and gooey.
Rest and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for a minute. This allows the cheese to set slightly, making it easier to cut without all the filling oozing out. Cut the quesadilla into wedges with a pizza cutter or a sharp knife. Serve immediately with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: one normal portion
Calories: 650
Protein: 28g