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Spinach Sun Dried Tomato Quesadillas (& What's Going On in My World) (Vegetarian, Gluten Free)

These Spinach Sun Dried Tomato Quesadillas are an easy weeknight meal when you are short on time. Fast, easy and delicious, this one is sure to become a staple.
Course Main Course
Cuisine American, Gluten Free
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 4
Calories 341kcal


  • Olive oil spray
  • 4 cloves garlic minced
  • 5 ounces baby spinach
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 8 ounces Gruyere cheese
  • 2 ounces Parmigiano-Reggiano
  • ½ cup sun dried tomatoes rehydrated and chopped
  • 4 large gluten free tortillas


  • Spray a large skillet with olive oil and heat to medium. Add garlic and cook for 30 seconds. Add spinach and cook until wilted. Transfer to a colander and gently squeeze out excess liquid and transfer to a medium bowl. Sprinkle with salt and pepper.
  • Add the cheeses and sun dried tomatoes to the spinach and toss. Spread mixture evenly among 2 tortillas and top with the remaining 2. Wipe the skillet out, re-spray with olive oil and heat to medium. Cook until golden brown, about 7 minutes. Flip and cook until brown. Allow to cool for 5 minutes and cut into wedges and serve warm.


Servings 4, Calories 453, Fat 26.2g, Carbohydrates 29.8g, Protein 24.4g, Cholesterol 75mg, Sodium 871mg, Potassium 473mg, Fiber 2.7g, Sugars 1.4g


Calories: 341kcal | Carbohydrates: 11g | Protein: 25g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 777mg | Potassium: 739mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4090IU | Vitamin C: 16.3mg | Calcium: 797mg | Iron: 2.5mg