Skip to Content

Spinach and Onion Quesadillas

Sharing is caring!

Spinach and Onion Quesadillas

Spinach and Onion Quesadillas

Jessica Braider
Quesadillas are a staple on busy nights in our house. Sometimes we add cooked chicken or sliced turkey, or make a quick version in the microwave for lunch. Some kids prefer them without the vegetables, so you may want to leave one or two with just cheese for picky eaters, or sneak in just a little spinach (tell them Popeye would be proud).
No ratings yet
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings


  • 1 Tbsp. extra virgin olive oil
  • 1 large yellow onion halved and sliced into thin half rings
  • 6 - 9 oz. baby spinach or use arugula, sliced bell peppers or mushrooms
  • 8 whole wheat or flour tortillas (use wheat/gluten-free tortillas if needed)
  • 2 cups shredded Cheddar or Monterey jack cheese
  • 1 cup salsa and/or guacamole for serving (optional)


  • Preheat the oven to 300 degrees.
  • In a large heavy skillet, heat the oil over medium-high heat. Sauté the onions until they are browned, about 5 minutes.
  • Add the spinach and cook it until it is wilted, 1-2 minutes.
  • Meanwhile, heat a large skillet over medium heat.
  • Place 2 tortillas at a time in the skillet (they will overlap). Put a handful of cheese and a spoonful of the onions and spinach in half of each tortilla (staying away from the edges), and fold the tortillas in half, so two tortillas fit in the pan with their rounded edges facing the outside of the pan.
  • Press the tortillas to flatten them and cook them for 3-4 minutes per side, until the bottoms of the tortillas are golden brown.
  • Carefully transfer the cooked quesadillas to a baking sheet in the preheated oven so they stay warm until all the quesadillas are cooked. Serve them hot, sliced in wedges, with salsa and/or guacamole, if desired.


Do Ahead or Delegate: Slice the onions.
Scramble Flavor Booster: Sauté 1/2 tsp. ground cumin and/or chili powder with the onions.  Serve with spicy salsa.  Use Pepper Jack cheese by itself or combine it with the Cheddar.
Tip: Cold quesadillas can be a great part of a homemade school lunch. I often make quesadillas for my kids and fill them with whatever leftovers we have in the fridge (like leftover chicken or beef, beans, and/or diced vegetables).
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 13g, 20%; Saturated Fat: 7g, 35%; Cholesterol: 30mg, 10%; Sodium: 370mg, 15%; Total Carbohydrate: 20g, 7%; Dietary Fiber: 4g, 16%; Sugar: 1g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Nut-Free, Sandwiches/Wraps, Snack/Appetizer, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
Tried this recipe?Let us know how it was!

    Your Cart
    Your cart is emptyReturn to Shop