Garlic Herb Quesadilla Wedges

• 8 ounces shredded Mexican blend cheese
• 2 cups fresh spinach, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 4 (10-inch) flour tortillas
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 In a bowl, combine cheese, spinach, parsley, garlic, oregano, chili powder, salt, and pepper.
2. 2 Lay one tortilla flat and sprinkle with one-fourth of the cheese mixture.
3. 3 Fold tortilla in half to form a semicircle, pressing gently.
4. 4 Brush both sides of the quesadilla with melted butter.
5. 5 Heat a large skillet over medium heat and cook the quesadilla for 2-3 minutes per side, until golden brown.
6. 6 Transfer to a cutting board and let cool slightly.
7. 7 Cut into 4 wedges and repeat with remaining tortillas.
8. 8 Serve warm with your favorite dipping sauce.

Equipment

• skillet
• spatula

Variations

• Add diced tomatoes or jalapeños for a kick.
• Use whole wheat tortillas for a healthier twist.

Substitutions

• Substitute Mexican blend cheese with cheddar or Monterey Jack.
• Use fresh herbs like cilantro or basil if preferred.

Pairings

• Corn salsa
• Guacamole
• Sour cream

Nutrition

Tips

• For extra flavor, sauté the spinach and garlic in a bit of olive oil before mixing with cheese.
• Keep an eye on the heat to prevent burning; lower it if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven until warm.

Freezing: Freeze uncooked quesadillas wrapped tightly in plastic wrap for up to 1 month. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with salsa, guacamole, or sour cream.
• Pair with a fresh green salad for a light meal.

FAQ