Spinach & Pepper Quesadillas with Creamy Guajillo Sauce

Spinach & Pepper Quesadillas

with Creamy Guajillo Sauce

25 MIN
$12.99 Serves 2-4
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From the Test Kitchen

These delicious quesadillas are filled with sautéed veggies, spicy pickled jalapeño, and a duo of melty cheddar and monterey jack cheese.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Spinach & Pepper Quesadillas with Creamy Guajillo Sauce
Title
  • 2 Flour Tortillas
  • 2 Scallions
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Lime
  • ¼ cup Sour Cream
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 3 oz Baby Spinach
  • 1 Bell Pepper
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and guajillo sauce. Season with salt and pepper.

2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach, sliced bell pepper, and sliced scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted.  Turn off the heat. Add the juice of 2 lime wedges and as much of the chopped jalapeño pepper as you’d like. Season with salt and pepper; stir to combine.

3 Cook the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the cheese and filling. Fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Cut into thirds. Serve the cooked quesadillas topped with the creamy guajillo sauce. Serve the remaining lime wedges on the side, if you'd like. Enjoy!

Tips from Home Chefs

Spinach & Pepper Quesadillas

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and guajillo sauce. Season with salt and pepper.

2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach, sliced bell pepper, and sliced scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted.  Turn off the heat. Add the juice of 2 lime wedges and as much of the chopped jalapeño pepper as you’d like. Season with salt and pepper; stir to combine.

3 Cook the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the cheese and filling. Fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Cut into thirds. Serve the cooked quesadillas topped with the creamy guajillo sauce. Serve the remaining lime wedges on the side, if you'd like. Enjoy!

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