Shamrock Spinach Cheddar Quesadillas (Printable Version)

Festive shamrock-shaped quesadillas filled with chopped spinach and sharp cheddar cheese for vibrant flavor.

# What You’ll Need:

→ Quesadillas

01 - 8 large flour tortillas, 10 inches diameter
02 - 2 cups fresh baby spinach, chopped
03 - 2 cups sharp cheddar cheese, grated
04 - 1 tablespoon olive oil or melted butter
05 - Pinch of salt and black pepper

→ Optional Garnishes

06 - Sour cream for serving
07 - Salsa or pico de gallo for serving

# Step-by-Step Guide:

01 - Preheat a large nonstick skillet over medium heat.
02 - Using a shamrock-shaped cookie cutter or sharp knife, cut shamrock shapes from the tortillas, obtaining 2 to 3 shapes per tortilla depending on cutter size.
03 - Lay half of the shamrock-shaped tortillas on a clean surface. Sprinkle each with chopped spinach and grated cheddar cheese. Season lightly with salt and black pepper.
04 - Place another shamrock-shaped tortilla on top of each filled tortilla, pressing down gently to seal the filling.
05 - Brush the tops of quesadillas lightly with olive oil or melted butter.
06 - Cook the quesadillas in the preheated skillet for 2 to 3 minutes per side until golden brown and cheese is fully melted. Work in batches if necessary.
07 - Remove from skillet and allow to cool slightly before serving with sour cream and salsa if desired.

# Additional Tips::

01 -
  • They're festive enough for a party but easy enough to make on a random Tuesday when you want something fun.
  • The spinach is so finely chopped and melted into the cheese that even picky eaters don't notice it's there.
  • You get restaurant-quality results in under 30 minutes with ingredients you probably already have.
02 -
  • If your skillet is too hot, the outside browns before the cheese melts inside, so medium heat is truly your friend here.
  • Chopping your spinach small makes all the difference between a quesadilla that holds together and one that falls apart because of moisture.
03 -
  • Room temperature spinach releases less moisture than cold spinach straight from the fridge, which means less soggy quesadillas.
  • If you brush the skillet itself with a tiny bit of oil instead of the tortilla, you get crispness without them being greasy.
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