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Creamy Spinach and Sun-Dried Tomato Quesadillas – vegetarian recipe
Stav Kogan

Creamy Spinach and Sun-Dried Tomato Quesadillas

A quick, elegant, and incredibly satisfying meal featuring a sophisticated, flavor-packed filling of fresh spinach, sun-dried tomatoes, and luscious vegan cream cheese, all toasted in a crispy flour tortilla.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 quesadilla
Calories: 395
Ingredients Method Nutrition

Ingredients
  

  • 1 10-ounce / 285g (10.1 oz) package fresh baby spinach
  • 2 tablespoons (30 ml / 1 fl oz) water
  • 1 cup (225 g / 7.9 oz) vegan cream cheese, softened
  • ½ cup (75 g / 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 (15 ml / 0.5 fl oz) extra-virgin olive oil, for cooking
  • 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.

Method
 

  1. Place the spinach and water in a large, microwave-safe bowl.
  2. 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.
  3. In a medium bowl, combine the chopped spinach, vegan cream cheese, and minced sun-dried tomatoes.
  4. Season with salt and pepper to your liking and mix until everything is thoroughly combined.
  5. Lay the tortillas on a flat surface.
  6. Divide the spinach mixture evenly among them, spreading it over one half of each tortilla.
  7. Fold the empty half over the filling, pressing down gently to seal.
  8. 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.
  9. Cook for 4-5 minutes per side, until the tortilla is golden brown, crispy, and the filling is warm and gooey.
  10. Repeat with the remaining quesadillas.
  11. Transfer to a cutting board, slice into wedges, and serve immediately.

Nutrition

Calories: 395kcalCarbohydrates: 48gProtein: 10gFat: 21g

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