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Spinach-Tomato Quesadillas With 3 Cheeses

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“This is an interesting take on quesadillas, adapted from Great Good Food by Julee Rosso. The recipe calls for these to be baked in the oven rather than done in a skillet. When we had them they were a bit flimsy for eating by hand - but that might be because I used an insulated baking sheet - they may benefit from browning on the bottom a bit. The recipe lists fresh herbs, but I used dried (teaspoons instead of tablespoons) and they were delicious.”

Ingredients Nutrition


  1. Preheat the oven to 425.
  2. In a blender, puree the goat cheese, cottage cheese, half the mozzarella and pepper to taste.
  3. Saute the onions, garlic and spinach in a little olive oil (the original recipe doesn't call for sauteeing, but I like it better that way - so you can skip this step if you prefer).
  4. Place 2 tortillas on a baking sheet. Spread half the cheese mixture on each tortilla to within 1/2 inch of the edges.
  5. Sprinkle half of each remaining ingredient over each tortilla.
  6. Top with the other 2 tortillas.
  7. Sprinkle remaining mozzarella over the top of the quesadillas.
  8. Bake for 8-10 minutes, or till cheese begins to brown.
  9. Slice each into 4 wedges and serve warm.

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