Spinach Quesadilla Recipe | The Prairie Homestead (2024)

So I really, really wanted to call this recipe “Weed Quesadillas”

However, I was a little worried some folks might get the wrong idea. Ya know, considering we do liverather close to Colorado…

But all you cool homestead folks know exactly what I’m talking about, right?

Not *that* kind of weed, but rather those lovely plants we are constantly pulling and pruning and mowing from our gardens and yards.

I’ve developed a whole new appreciation for “weeds” as of late. Mr.Emerson says it best:

What is a weed? A plant whose virtues have not yet been discovered. ~Ralph Waldo Emerson

I’ve gone from cussing my weeds to appreciating them (well, most of them, at least…), and finding ways to put them to good use.

From eating dandelions, to sautéing up lambs quarters, it’s astounding the bounty you’ll find growing outside when you know how to look.

The first time I ever ate lambs quarters was in cheesy quesadillas. I was so impressed with the outcome, those humble quesadillas set me on a path to learning what other types of useful wild plants I had growing in my yard.

Two Cool Things About This Weed, errr… Spinach Quesadilla Recipe:

1. If you have family members who think eating foraged plants (aka weeds) is absolutely crazy, these quesadillas are a fabulous introduction. They’ll never know… *ahem*

2. You can use any sort of edible leafy green in this quesadilla recipe: lambs quarters, purslane, dandelion greens, plantain leaves, wild amaranth, kale, spinach; whatever you have in the garden, yard, or fridge.

One Important Reminder About Eating Weeds/Foraging

Please be very, very careful with what wild plants you are picking and eating in your yard. Before I stuck my weeds in my frying pan for the first time, I triple-checked to make sure my identification wasaccurate. It’s always a good idea to ask your County Extension Agent or a knowledgeable forager in your area before you take that first bite.

Creamy Spinach Quesadilla Recipe

(aka Quesadilla a la Weeds)

• 4 cups spinach leaves (or other dark leafy greens of your choice), roughly chopped
• 1/2 of a medium onion, finely chopped
• 1 garlic clove, minced
• 3 tablespoons butter or coconut oil (where to purchase)
• 1 medium tomato, finely chopped
• 4 oz cream cheese, softened(how to make cream cheese)
• 1 1/2 cups shredded cheese (I used a combo of mozzarella and sharp cheddar, but feel free to use whatever you have in your fridge)
• Sea salt and black pepper to taste (I use and love Redmond Salt)
• Flour tortillas (how to make tortillas)

In a medium frying pan, sauté the onion in the butter until the onion is soft and translucent.

Add the minced garlic and cook for 1-2 minutes more.

Add the spinach/greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.

Place the cream cheese, tomato, and shredded cheese in a separate bowl. Mix in the spinach/onion mixture. Season with salt & pepper as needed.

Spread two to four tablespoons of the mixture on half of each tortilla. Fold the tortilla in half.

Heat the tortilla in a lightly greased pan, flipping once. Your quesadillas are done when they are alovely shade of golden brown on both sides and the cheese is melted.

Makes 4-6 tortillas, depending on how much filling you put on each one.

Kitchen Notes:

• I used my cast iron grill pan(affiliate link) to make the lovely lines on my tortillas, but a regular flat pan or griddle will work just fine too.
• Eat your spinach quesadillas plain, or serve with a side of guacamole, salsa, or sour cream (how to make your own).
• Homemade tortillas are the best, but if you’re in a hurry, store-bought ones work as well. I used a thin wheat tortilla for this batch.
• For a limited time, you can try out my favorite salt at 15% off your total purchase with the code HOMESTEAD.

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