Shamrock Spinach Cheddar Quesadillas (Printer View)

Festive shamrock-shaped tortillas stuffed with spinach and cheddar for a fun, flavorful snack.

# What you'll need:

→ 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

# Method:

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

# Expert Advice:

01 -
  • They're ready faster than ordering takeout, yet feel special enough for a celebration.
  • Kids will actually eat their spinach without realizing it's tucked inside melted cheese.
  • A shamrock cutter turns an ordinary quesadilla into something that makes people smile the moment it hits the plate.
02 -
  • If your heat is too high, the outside burns before the cheese melts inside—medium is your friend, even if it feels like you're cooking slowly.
  • Chopped spinach releases moisture as it sits, so if you're prepping ahead, chop it right before assembly or you'll end up with soggy quesadillas.
03 -
  • Room-temperature tortillas cut cleanly with a cookie cutter—cold ones crack and tear, which ruins the whole shamrock look.
  • Grate your own cheese and use it immediately; it melts faster and more evenly than anything that's been sitting in a bag.
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