Hidden Spinach Quesadillas

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Chopping spinach finely and cooking it down into a quesadilla filling might disguise it from kids who refuse to eat greens. Adding cheese to vegetables often helps them go down!

Tags: Intermediate, 20 Mins, Lunch or Dinner, Kid Friendly, Fall Insider's Report 2011, High Fibre
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 23  minutes
Total: 38  minutes

Additional Information


1 sweet yellow pepper, chopped
4 cups (1 L) baby spinach, chopped (about 100 g)
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) mild chili powder (optional)
1-1/2 cups (375 mL) PC Triple Cheddar Shredded Cheese
1 pkg (272 g) PC Blue Menu Flax whole grain Tortillas
2 tbsp (25 mL) olive oil


  1. Preheat oven to 300°F (150°C).
  2. In large nonstick frying pan, heat half of oil over medium-low heat; cook peppers for 4 to 5 minutes or until softened. Add spinach; cook, stirring occasionally, for 1 to 2 minutes or until spinach is wilted. Stir in salt and chili powder (if using). Remove from heat. Stir in cheese.
  3. Place four tortillas flat on work surface; divide spinach mixture evenly among tortillas, spreading evenly over surface with back of a spoon. Top with remaining tortillas; press down gently so they stick together.
  4. Wipe frying pan out with paper towel. Heat a splash of remaining oil in frying pan over medium heat; one at a time, cook quesadillas for 1 to 2 minutes per side or until lightly browned and cheese is melted, adding splash of remaining oil between batches. As they are cooked, transfer to baking sheet and place in oven to hold warm.
  5. Slice each tortilla into six wedges. Serve with mild salsa or ketchup, if desired.

Nutritional Information

Makes 4 servings Per serving:
470 calories
Fat 27 g
Sodium 840 mg
Carbohydrate 37 g
Fibre 5 g
Protein 20 g
High in Fibre