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Beef & Spinach Quesadillas
with Salad & Smoky Ranch Dressing
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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4 Servings
- Est. 680 Cals/serving
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These quesadillas pack plenty of cheesy, zesty flavor thanks to monterey jack cheese and a blend of cumin, paprika, and more—all layered with verdant spinach and tender sliced beef.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Thinly Sliced Beef
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4 Flour Tortillas
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5 oz Baby Spinach
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2 cloves Garlic
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4 oz Grape Tomatoes
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4 oz Monterey Jack Cheese
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1 oz Sliced Pickled Jalapeño Pepper
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3 Tbsps Ranch Dressing
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1 head Green Or Red Leaf Lettuce
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⅓ cup Crispy Onions
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the dressing:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. Halve the tomatoes. Roughly chop the lettuce. Combine in a large bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the ranch dressing, 1 teaspoon of the spice blend, and 1 teaspoon of olive oil. Season with salt and pepper.
2
Cook the beef:
Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and remaining spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Drain off and discard any excess liquid. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the spinach:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.
4
Assemble & cook the quesadillas:
Assemble the quesadillas using the tortillas, grated cheese, cooked beef, cooked spinach, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Wipe out the pan used to cook the spinach. In the same pan, heat a drizzle of olive oil on medium until hot. Working in two batches, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board; immediately season with salt. Carefully cut into thirds.
5
Make the salad & serve your dish:
Just before serving, to the bowl of prepared tomatoes and lettuce, add the dressing and crispy onions. Toss to coat. Taste, then season with salt and pepper if desired. Serve the quesadillas with the salad on the side. Enjoy!
1
Prepare the ingredients & make the dressing:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. Halve the tomatoes. Roughly chop the lettuce. Combine in a large bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the ranch dressing, 1 teaspoon of the spice blend, and 1 teaspoon of olive oil. Season with salt and pepper.
2
Cook the beef:
Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and remaining spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Drain off and discard any excess liquid. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the spinach:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.
4
Assemble & cook the quesadillas:
Assemble the quesadillas using the tortillas, grated cheese, cooked beef, cooked spinach, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Wipe out the pan used to cook the spinach. In the same pan, heat a drizzle of olive oil on medium until hot. Working in two batches, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board; immediately season with salt. Carefully cut into thirds.
5
Make the salad & serve your dish:
Just before serving, to the bowl of prepared tomatoes and lettuce, add the dressing and crispy onions. Toss to coat. Taste, then season with salt and pepper if desired. Serve the quesadillas with the salad on the side. Enjoy!
Tips from Home Chefs
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