Creamy spinach and sun-dried tomato quesadillas turn a bag of baby spinach and a jar of sun-dried tomatoes into the crispiest weeknight dinner. Melty vegan cream cheese holds the wilted spinach together inside golden tortillas. Even the picky eaters line up for these.
Looking for a quick, elegant, and incredibly satisfying meal or appetizer? You’ve found it! These Creamy Spinach and Sun-Dried Tomato Quesadillas are an absolute game-changer. We’re taking the humble quesadilla to a whole new level with a sophisticated, flavor-packed filling. The vibrant, earthy taste of fresh spinach pairs beautifully with the intense, sweet tang of sun-dried tomatoes, all brought together by a luscious, heart-healthy vegan cream cheese. It’s a simple recipe that delivers big on flavor and comes together in minutes, making it perfect for a weeknight dinner, a party appetizer, or a satisfying lunch. Get ready to fold, toast, and fall in love!
Ingredients
• 1 10-ounce / 285g (10.1 oz) package fresh baby spinach
• 2 tablespoons / 30ml (1 fl oz) water
• 1 cup / 225g (7.9 oz) vegan cream cheese, softened
• ½ cup / 75g (2.65 oz) minced oil-packed sun-dried tomatoes, drained
• Salt and freshly ground black pepper, to taste
• 4 large (10-inch / 25cm) flour tortillas
• 1 tablespoon / 15ml (0.5 fl oz) extra-virgin olive oil, for cooking
Instructions
1. Place the spinach and water in a large, microwave-safe bowl. Cover and microwave on high for 3 minutes, or until the spinach is completely wilted. Allow it to cool slightly, then transfer the spinach to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Finely chop the dry spinach.
2. In a medium bowl, combine the chopped spinach, vegan cream cheese, and minced sun-dried tomatoes. Season with salt and pepper to your liking and mix until everything is thoroughly combined.
3. Lay the tortillas on a flat surface. Divide the spinach mixture evenly among them, spreading it over one half of each tortilla. Fold the empty half over the filling, pressing down gently to seal.
4. Heat the olive oil in a large skillet or griddle over medium heat. Carefully place one or two quesadillas in the pan, ensuring not to overcrowd it. Cook for 4-5 minutes per side, until the tortilla is golden brown, crispy, and the filling is warm and gooey.
5. Repeat with the remaining quesadillas. Transfer to a cutting board, slice into wedges, and serve immediately.
Nutritional Information
• is an estimate and will vary depending on the specific brands and used. This recipe is vegetarian, vegan, and dairy-free.
Pro Tips
• for Perfect Quesadillas
• For a crispy, not soggy, quesadilla, make sure to squeeze as much water as physically possible from the wilted spinach. A potato ricer or cheesecloth works wonders for this!
• Elevate the flavor by adding a clove of minced garlic, a pinch of red pepper flakes for heat, or some chopped fresh basil to the cream cheese mixture.
• For an extra cheesy pull, sprinkle a little shredded vegan mozzarella or pepper jack over the cream cheese filling before folding the tortilla.
• Serve these wedges with a side of fresh salsa, guacamole, or a dollop of vegan sour cream for the ultimate appetizer experience.
FAQ
Q: How can I add more protein to these vegetarian quesadillas
A: To boost the protein, you can mix in a half-cup of rinsed white beans, chickpeas, or crumbled firm tofu into the spinach filling. Using a high-protein or bean-based tortilla and serving with a side of black bean salsa are also excellent ways to make this a more protein-rich meal.
Q: Can I use something other than vegan cream cheese
A: Absolutely. If you are vegetarian but not dairy-free, regular cream cheese or Neufchâtel cheese works perfectly as a 1:1 substitute. For another dairy-free alternative, a thick, plain cashew cream or a savory almond-based spread can also be used.
Q: Can I make these spinach quesadillas ahead of time
A: Yes, the spinach and cream cheese filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. For the best crispy texture, we recommend assembling and cooking the quesadillas right before you plan to serve them.
Q: What’s the best way to store and reheat leftover quesadillas
A: Store leftover quesadilla wedges in an airtight container in the refrigerator for up to 2 days. To reheat and restore their crispiness, place them in a dry, non-stick skillet over medium heat for 2-3 minutes per side, or use an air fryer at 350°F (175°C) for 3-4 minutes.
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Creamy Spinach and Sun-Dried Tomato Quesadillas
Ingredients
Method
- Place the spinach and water in a large, microwave-safe bowl.
- Cover and microwave on high for 3 minutes, or until the spinach is completely wilted. Allow it to cool slightly, then transfer the spinach to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Finely chop the dry spinach.
- In a medium bowl, combine the chopped spinach, vegan cream cheese, and minced sun-dried tomatoes.
- Season with salt and pepper to your liking and mix until everything is thoroughly combined.
- Lay the tortillas on a flat surface.
- Divide the spinach mixture evenly among them, spreading it over one half of each tortilla.
- Fold the empty half over the filling, pressing down gently to seal.
- Heat the olive oil in a large skillet or griddle over medium heat. Carefully place one or two quesadillas in the pan, ensuring not to overcrowd it.
- Cook for 4-5 minutes per side, until the tortilla is golden brown, crispy, and the filling is warm and gooey.
- Repeat with the remaining quesadillas.
- Transfer to a cutting board, slice into wedges, and serve immediately.
