Shamrock Spinach Cheddar Quesadillas (Print Version)

Shamrock-shaped pockets filled with vibrant spinach and sharp cheddar for a festive, tasty snack.

# What You'll Need:

→ Quesadillas

01 - 8 large flour tortillas, 10-inch
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

# How-To Steps:

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

# Expert Tips:

01 -
  • They're naturally vegetarian but filling enough to satisfy anyone, even the skeptics at the table.
  • The festive shape makes them feel special without requiring fancy cooking skills.
  • Kids actually eat the spinach when it's folded into melted cheese and cut into a shamrock.
02 -
  • Don't skip the oil brushing step—it's what creates that crispy golden crust that makes people ask for seconds.
  • Medium heat is your friend here, because high heat will brown the outside before the cheese inside has a chance to fully melt.
03 -
  • If your shamrock cutter is small, you'll get more pieces per tortilla, which means more servings but also more hands-on time—choose what works for your mood.
  • Cook in batches rather than crowding the skillet, because each quesadilla needs direct contact with the hot surface to develop that crispy, golden crust.
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