Healthy Cumin‑Spiced Spinach, Tomato, Gouda & Ricotta Quesadillas
These quesadillas combine warm cumin‑spiced spinach and juicy tomatoes with creamy ricotta and smoky gouda cheese. Light yet satisfying, they’re perfect for a quick healthy lunch or dinner. Pair with a fresh salad or a tangy yogurt dip for a complete Mediterranean‑inspired meal.
⏱ Time
Total: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
Filling
1 tbsp olive oil
2 cloves garlic, minced
1 small red onion, finely diced
1 tsp ground cumin
½ tsp paprika (optional, skip if you prefer non‑spicy)
4 cups fresh spinach
2 medium tomatoes, deseeded & diced
Salt & black pepper, to taste
Cheese Mixture
½ cup ricotta cheese
½ cup gouda cheese, shredded (or smoked gouda for extra depth)
For Assembly
4 large whole‑wheat or multigrain tortillas
1 tbsp olive oil (for brushing)
Fresh cilantro or parsley, chopped (optional garnish)
Instructions
1. Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat.
Add garlic and onion; sauté 3–4 minutes until softened.
Stir in cumin and paprika, cooking 30 seconds to release aroma.
Add spinach and cook until just wilted (about 2 minutes).
Mix in diced tomatoes, season with salt & pepper, then remove from heat.
2. Make the Cheese Mixture
In a small bowl, combine ricotta and gouda. Mix until smooth.
3. Assemble Quesadillas
Spread 2 tbsp of cheese mixture over half of each tortilla.
Spoon spinach‑tomato filling evenly on top.
Fold tortillas in half to seal.
4. Cook the Quesadillas
Brush both sides lightly with olive oil.
Heat a non‑stick skillet or grill pan over medium heat.
Cook each quesadilla 2–3 minutes per side until golden brown and cheese is melted.
5. Serve & Garnish
Cut into wedges.
Garnish with fresh parsley or cilantro.
Serve warm with Greek yogurt dip, salsa fresca, or a cucumber‑mint sauce.
Notes & Tips
Crispier finish: Bake in the oven at 200°C (400°F) for 8–10 minutes instead of pan‑frying.
Protein boost: Add cooked chicken strips or chickpeas inside the filling.
Extra flavor: Sprinkle with a touch of smoked paprika or add caramelized onions.
Meal prep: Cook filling ahead of time; assemble and cook quesadillas when ready to eat.
❓ Frequently asked questions FAQ
Q: Can I make these vegetarian and high‑protein?
Yes! Add spiced chickpeas or black beans to the spinach filling for a protein punch.
Q: Can I use frozen spinach?
Yes, thaw and squeeze out excess water before cooking.
Q: What’s a good dipping sauce?
A lemon‑garlic Greek yogurt dip, tzatziki, or a fresh tomato salsa pairs beautifully.
Nutrition information
Calories: ~310
Protein: 15g
Carbohydrates: 28g
Fat: 15g
Fiber: 6g
Sugar: 4g