Strawberry Spinach Quesadillas

Name: Strawberry Spinach Quesadillas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: 6 oz light cream cheese, room temperature; ¼ cup fresh basil, finely chopped; 2 cup fresh baby spinach, chopped; 2 tbsp spring onions, diced; 1 cup fresh strawberries, sliced; 3 whole whole grain tortillas; 2 tbsp balsamic vinegar; salt; black pepper; 1 tsp neutral cooking oil

Recipe GLPRc318d2d99d8a51

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Appetizer

15 min

294 cal

Servings: 3

Stovetop

Grill

SNAP eligible

Warm, crispy whole grain quesadillas filled with a creamy basil-infused cheese spread, fresh spinach, sweet strawberries, and spring onions. Topped with a glossy balsamic reduction and finished with a quick pan-sear until golden. A delightful fusion of sweet and savory flavors, perfect as an appetizer or light snack.

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Ingredients

6 oz light cream cheese, room temperature

¼ cup fresh basil, finely chopped

2 cup fresh baby spinach, chopped

2 tbsp spring onions, diced

1 cup fresh strawberries, sliced

3 whole whole grain tortillas

2 tbsp balsamic vinegar

salt

black pepper

1 tsp neutral cooking oil

Directions

In a small saucepan over medium heat, warm the balsamic vinegar until it reaches a gentle simmer. Allow it to reduce for 3–5 minutes until slightly thickened and syrupy. Remove from heat and let cool completely.
In a small bowl, combine the room-temperature cream cheese with the chopped fresh basil, stirring until well blended and smooth.
Lay out the three tortillas on a clean work surface. Spread approximately one-third of the basil cream cheese mixture evenly across each tortilla, leaving a small border at the edges.
Distribute the chopped spinach, diced spring onions, and sliced strawberries evenly over the three tortillas. Drizzle the cooled balsamic reduction over the strawberries on each quesadilla.
Season each tortilla to taste with salt and black pepper. Fold each tortilla in half to enclose the filling.
Heat a large skillet or grill pan over medium-high heat and lightly coat with cooking oil. Once the pan is hot, carefully place the folded quesadillas in the pan and cook for 2 minutes per side, until the tortilla surface is lightly browned and the spinach begins to soften.
Transfer the quesadillas to a cutting board and allow them to rest for 5 minutes before serving. Slice each quesadilla into triangles and serve warm.

Comments

Grocery List Plus Editorial Staff4.25

Strawberry spinach quesadillas land well in Charlotte: all ingredients are stocked year-round at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger, with no special trips needed. The 15-minute time is honest for a weeknight cook, and the cost per serving stays under $2 when using store-brand cream cheese and spring-sale strawberries. The sweet-savory pairing with balsamic vinegar is unfamiliar enough to feel intentional rather than gimmicky, and leftovers reheat cleanly in a dry skillet or toaster oven the next day. The only real caveat is that fresh basil can be pricey off-season—budget $3 to $4 for a package at Harris Teeter or Publix if buying in winter, which tips the per-serving cost closer to $2.50—but spinach and spring onions are year-round bargains in North Carolina, keeping this accessible even when basil isn't at its best.