So, I planned a Sunday Brunch recently.
It was hectic, to say the least.
But, it was easy.
Spinach Quesadillas and a Frittata seem like a lot of work to do right in the morning, but the process isn’t time-consuming or complicated either.
The spinach quesadillas were quite a hit; the best part being they were super simple to whip up.
Very Important Tips
It’s a pretty straight-forward recipe – the spinach dip and the quesadillas. The only things you can consider are:
- ADDING OTHER TOPPINGS/INGREDIENTS
You can add other ingredients along with the spinach, such as artichoke, mushroom, or anything you’d like. This recipe is totally customizable.
(For a spinach and artichoke quesadilla recipe, click here)
- DRAINING THE SPINACH
For this recipe, it is important to boil the spinach and then dry it out. This ensures that the filling holds and doesn’t become too runny.
- ADDING SPICES, TO TASTE
This recipe might be okay for some; for some, it might be too bland (people like me). Feel free to add more spice if that’s your thing.
For 16 quesadillas (approximately)
– 4 large tortillas
– 1 cup of cream cheese (225 g)
*Honestly, use as much as you have, I made this with 150 g of cream cheese. It should be noted that I had to be a bit stingy with the filling, so if you want to have loads of it in your quesadilla, go with the original amount (225 g)*
– 1/4 cup of sour cream or half a lemon
*Lemon works just as great (I tried it)*
– 1 cup (yeah, right) of grated mozzarella cheese
– 1 clove of garlic, minced
– 1/2 tsp of red pepper flakes
– 1 tsp of salt
– 1 tsp of grounded black pepper
– 2 cups of spinach, boiled and drained
- In a large bowl, mix together the cream cheese, sour cream (or lemon), grated mozzarella, minced garlic, red pepper flakes, salt, and black pepper until smooth.
- Add the spinach (and if you plan to, your additional ingredients too).
- Heat a skillet/tawa over medium heat. Once the pan is hot, place a tortilla and flip once cooked.
- Spread the spinach filling on one half of the tortilla. Sprinkle some cheese on top. Now, very carefully, fold the tortilla from the plain side over to the cheese side.
- This part is crucial. Flip the folded tortilla and cook it for a minute. Remove the quesadilla from the pan and cut into 4 (or 3, you do you) wedges.
And that’s it!
This recipe is crazy simple, anyone can make it. It acts as a snack, a breakfast dish, or maybe, a BRUNCH HIT!