Crispy Cheesy Spinach and Garlic Quesadillas

These Spinach and Garlic Quesadillas are one of the easiest meals to make. They require minimal ingredients to make and make for a comforting meal.

Inroduction

About this Recipe

By: Caitlin Greene

I made my own DAIRY FREE “mozzarella” and it is creamy, melty and pretty freaking delicious. I’ve been on a mission to start making my own dairy-free cheeses since I end up spending a lot if I buy them regularly. This takes about 15 minutes to make! Immediately I decided to make some quesadillas and served them up with some homemade pizza sauce I made last night. SOOOOO GOOD.

Here is how I made these quesadillas:
Sauté the spinach and garlic in a little olive oil for about 2 minutes and set aside. Heat cast iron or any skillet over medium-high, brush with coconut oil or ghee, add tortillas (my pan fits 2 at a time and uses 4 total). Heat for about 30 seconds to a minute until the edges of tortillas begin to crisp. Spread a layer of “cheese” on one half then add spinach mixture on top and fold over.

To make the cheese, add the raw cashews (soak in boiling water for 7 minutes or so), coconut milk, apple cider vinegar, lemon juice, white miso, salt, honey, tapioca starch and potato starch to a blender. Blend until smooth. Add the mixture to a saucepan and heat over medium, stirring with a spoon. It will get clumpy, keep stirring until it is smooth and stretchy. Remove from heat and use!

Crispy Cheesy Spinach and Garlic Quesadillas

Crispy Cheesy Spinach and Garlic Quesadillas

Ingredients

  • 1/2 cup spinach
  • 1 minced clove of garlic
  • olive oil, coconut oil or ghee
  • 4 tortillas
  • 1/2 cup raw cashews
  • 1 cup lite canned coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon white miso
  • 1/2 teaspoon salt
  • 1/2 teaspoon honey
  • 3 tablespoon tapioca starch
  • 1 tablespoon potato starch.

Instructions

  1. Sauté the spinach and garlic in a little olive oil for about 2 minutes and set aside.
  2. Heat cast iron or any skillet over medium-high, brush with coconut oil or ghee, add tortillas (my pan fits 2 at a time and uses 4 total).
  3. Heat for about 30 seconds to a minute until the edges of tortillas begin to crisp.
  4. Spread a layer of “cheese” on one half then add spinach mixture on top and fold over.
  5. To make the cheese, add the raw cashews (soak in boiling water for 7 minutes or so), coconut milk, apple cider vinegar, lemon juice, white miso, salt, honey, tapioca starch and potato starch to a blender. Blend until smooth.
  6. Add the mixture to a saucepan and heat over medium, stirring with a spoon. It will get clumpy, keep stirring until it is smooth and stretchy. Remove from heat and use!


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