Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, divided, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
- Add the roughly chopped fresh spinach to the skillet in batches, if necessary. Stir until the spinach wilts down, which will only take a couple of minutes. If any excess liquid remains, allow it to evaporate by cooking for another minute or two. Season with salt, black pepper, and red pepper flakes (if using). Remove the spinach mixture from the skillet and set aside in a bowl.10 ounces fresh spinach, roughly chopped, 1/4 teaspoon salt (or to taste, as feta is salty), 1/4 teaspoon black pepper, 1 Pinch red pepper flakes (optional)
- Wipe out the skillet if needed. Lay out four of the tortillas on a clean surface. Evenly distribute the spinach and onion mixture over one half of each of these four tortillas, leaving a small border. Sprinkle generously with the crumbled feta cheese and shredded Monterey Jack cheese.8 medium flour tortillas (6-inch or 8-inch), 6 ounces crumbled feta cheese, 4 ounces shredded Monterey Jack cheese (or a Mexican blend)
- Fold the empty half of each tortilla over the filling to create a half-moon shape.
- Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Carefully place two folded quesadillas into the hot skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. You want a nice sizzle and a beautifully browned exterior.2 tablespoons olive oil, divided
- Remove the cooked quesadillas from the skillet and place them on a cutting board. Add a little more oil to the skillet if needed, and repeat the cooking process with the remaining tortillas and filling.2 tablespoons olive oil, divided
- Once all quesadillas are cooked, slice each one into wedges using a sharp knife or pizza cutter. Serve immediately with your favorite toppings like salsa, sour cream, guacamole, or a dollop of plain Greek yogurt.
Notes
To store leftover Spinach and Feta Quesadillas, allow them to cool completely before wrapping them tightly in plastic wrap or aluminum foil. Place the wrapped quesadillas in an airtight container or a resealable plastic bag. They will stay fresh in the refrigerator for up to 3 days.
