Shamrock Spinach Cheddar Quesadillas (Print)

Festive shamrock-shaped tortillas filled with spinach and sharp cheddar, perfect for fun Tex-Mex snacks.

# Ingredients:

→ Quesadillas

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

→ Optional Garnishes

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

# Instructions:

01 - Preheat a large nonstick skillet over medium heat.
02 - Using a shamrock-shaped cookie cutter or sharp knife, cut shamrock shapes from tortillas. Extract 2-3 shapes per tortilla depending on cutter size.
03 - Lay half of shamrock-shaped tortillas on a clean surface. Distribute chopped spinach and grated cheddar cheese evenly on each piece. Season lightly with salt and pepper.
04 - Place remaining shamrock-shaped tortilla on top of each filling layer, pressing gently to seal components together.
05 - Brush top surfaces of quesadillas lightly with olive oil or melted butter.
06 - Cook quesadillas in preheated skillet for 2-3 minutes per side until golden brown and cheese melts completely. Work in batches if necessary to avoid crowding.
07 - Remove from skillet and allow to cool slightly before serving with sour cream and salsa if desired.

# Pro Tips:

01 -
  • Kids will actually eat their vegetables when the spinach hides inside melted cheese shaped like a shamrock.
  • It's ready in 25 minutes, which means you can pull off a festive meal without spending your whole afternoon in the kitchen.
  • The sharp cheddar gives it enough personality that adults won't feel like they're eating kids' food.
02 -
  • If your spinach is too wet, it'll release moisture into the cheese and make everything soggy, so give your chopped spinach a quick squeeze in a clean kitchen towel before you build your quesadillas.
  • Don't skip the brush of oil on top because that's what creates the golden crust that makes people think these taste fancier than they actually are.
03 -
  • A shamrock cookie cutter makes this genuinely special, but a sharp knife works just fine if you're willing to trace and cut carefully.
  • Cooking in batches is worth it because crowding the skillet lowers the temperature and prevents that gorgeous golden crust.
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