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Add protein: Toss in grilled chicken or chickpeas for a protein-packed twist.
Go vegan: Use plant-based cheese and skip the feta or opt for a vegan feta alternative.
Try different greens: Mix in arugula or kale for a different flavor.
Spice it up: Add a pinch of crushed red pepper flakes or a drizzle of harissa for some heat.
FAQ:
Q: Can I make these quesadillas ahead of time?
A: Yes! You can assemble them in advance and refrigerate until ready to cook. Just bring them to room temperature before heating to ensure even crisping.
Q: What kind of tortilla works best?
A: Flour tortillas work best because they crisp up nicely and hold the fillings well. You can use whole wheat or gluten-free tortillas as a substitute.
Q: Can I use frozen spinach instead of fresh?
A: Absolutely. Just make sure to thaw and squeeze out any excess water before cooking.
Q: What dipping sauces go well with these quesadillas?
A: Greek yogurt, tzatziki, hummus, or even a lemon-garlic aioli make great accompaniments.
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