So I really, really wanted to call this recipe “Weed Quesadillas”
However, I was a little worried some folks might get the wrong idea. Ya know, considering we do live rather close to Colorado…
But all you cool homestead folks know exactly what I’m talking about, right?
Not *that* kind of weed, but rather those lovely plants we are constantly pulling and pruning and mowing from our gardens and yards.
I’ve developed a whole new appreciation for “weeds” as of late. Mr. Emerson says it best:
What is a weed? A plant whose virtues have not yet been discovered. ~Ralph Waldo Emerson
I’ve gone from cussing my weeds to appreciating them (well, most of them, at least…), and finding ways to put them to good use.
From eating dandelions, to sautéing up lambs quarters, it’s astounding the bounty you’ll find growing outside when you know how to look.
The first time I ever ate lambs quarters was in cheesy quesadillas. I was so impressed with the outcome, those humble quesadillas set me on a path to learning what other types of useful wild plants I had growing in my yard.
Two Cool Things About This Weed, errr… Spinach Quesadilla Recipe:
1. If you have family members who think eating foraged plants (aka weeds) is absolutely crazy, these quesadillas are a fabulous introduction. They’ll never know… *ahem*
2. You can use any sort of edible leafy green in this quesadilla recipe: lambs quarters, purslane, dandelion greens, plantain leaves, wild amaranth, kale, spinach; whatever you have in the garden, yard, or fridge.
One Important Reminder About Eating Weeds/Foraging
Please be very, very careful with what wild plants you are picking and eating in your yard. Before I stuck my weeds in my frying pan for the first time, I triple-checked to make sure my identification was accurate. It’s always a good idea to ask your County Extension Agent or a knowledgeable forager in your area before you take that first bite.
Creamy Spinach Quesadilla Recipe
(aka Quesadilla a la Weeds)
- 4 cups spinach leaves (or other dark leafy greens of your choice), roughly chopped
- 1/2 of a medium onion, finely chopped
- 1 garlic clove, minced
- 3 tablespoons butter or coconut oil (where to purchase)
- 1 medium tomato, finely chopped
- 4 oz cream cheese, softened (how to make cream cheese)
- 1 1/2 cups shredded cheese (I used a combo of mozzarella and sharp cheddar, but feel free to use whatever you have in your fridge)
- Sea salt and black pepper to taste (I use and love Redmond Salt)
- Flour tortillas (how to make tortillas)
In a medium frying pan, sauté the onion in the butter until the onion is soft and translucent.
Add the minced garlic and cook for 1-2 minutes more.
Add the spinach/greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.
Place the cream cheese, tomato, and shredded cheese in a separate bowl. Mix in the spinach/onion mixture. Season with salt & pepper as needed.
Spread two to four tablespoons of the mixture on half of each tortilla. Fold the tortilla in half.
Heat the tortilla in a lightly greased pan, flipping once. Your quesadillas are done when they are a lovely shade of golden brown on both sides and the cheese is melted.
Makes 4-6 tortillas, depending on how much filling you put on each one.
Kitchen Notes:
- I used my cast iron grill pan (affiliate link) to make the lovely lines on my tortillas, but a regular flat pan or griddle will work just fine too.
- Eat your spinach quesadillas plain, or serve with a side of guacamole, salsa, or sour cream (how to make your own).
- Homemade tortillas are the best, but if you’re in a hurry, store-bought ones work as well. I used a thin wheat tortilla for this batch.
- For a limited time, you can try out my favorite salt at 15% off your total purchase with the code HOMESTEAD.
Creamy Spinach Quesadillas Recipe
- Yield: 4-6 quesadillas 1x
- Category: Main Dish
Ingredients
- 4 cups spinach leaves (or other dark leafy greens of your choice), roughly chopped
- 1/2 of a medium onion, finely chopped
- 1 garlic clove, minced
- 3 tablespoons butter or coconut oil (where to purchase)
- 1 medium tomato, finely chopped
- 4 oz cream cheese, softened
- 1 1/2 cups shredded cheese of your choice
- Flour tortillas (how to make your own)
- Salt and pepper, to taste (I use Redmond Salt)
Instructions
- In a medium frying pan, sauté the onion in the butter until the onion is soft and translucent.
- Add the minced garlic and cook for 1-2 minutes more.
- Add the spinach/greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.
- Place the cream cheese, tomato, and shredded cheese in a separate bowl. Add in the spinach/onion mixture.
- Stir to combine. Spread two to four tablespoons of the mixture on half of each tortilla. Fold the tortilla in half.
- Heat the tortilla in a lightly greased pan, flipping once. Your quesadillas are done when they are a lovely shade of golden brown on both sides and the cheese is melted.
Wow, I think it is so cool that you forage for and use wild greens! What a neat and useful skill to have. I also appreciate that this recipe is good for us who haven’t learned how to do so and will be equally delicious whether you use grocery store greens or greens from the great outdoors. Thanks for sharing the recipe!
I seen the title of your recipe on pintrest & thought ohhhh I could use lambs quarters for that! Too funny! I would have loved it if you would have called them weed quesadillas, but I guess that makes us both weird. :/ looks yummy thanks for sharing!!!
Lol– yes, don’t think I didn’t seriously consider it. 😉
I tried lambs quarters (do to your post), love love love them now I am looking everywhere for them. Thank you for sharing!
Yay! Funny how they go from being a pest to a treasure, huh? 🙂
I found the Foreman Grill is the best way to make quesadillas. Cooks on both sides at the same time.
Haha> I just put lambs quarters in my dehydrator for future chicken feed and for winter soups and stews. We have so many of them here. Love them. Good recipe. Sometimes I add hamburg or taco meat or shredded chicken to that same basic recipe.
I love the idea of drying them– way to go!
Awesome! My lot love them and I veganised the cheeses. So good for my family. Thank you
Plantain leaves? Really?? I have so much growing in my yard and the only thing we use it for is bee stings – if we can actually cook it and eat it….. I’m tentatively excited about this. By the way, your tortillas look amazing. They’re so thin! <3
I love the idea of being able to use quesadillas as a way to try wild greens. I’ve mostly quit making tortillas because living right on the border with Mexico, we are blessed to have a grocery store with a tortilleria, and they make the very best whole wheat tortillas I’ve ever had. The only issue I have with these quesadillas is that I recently tried a recipe that used nopales (prickly pear cactus pads), which also included pico de gallo and I’m no longer sure what else. Compared to the plain, Oaxaca cheese quesadillas we made, those were an absolute disaster. But I might try these once.
Yummy! I had some mini sweet peppers and mushrooms that needed used so they went in too. Thanks for sharing the idea and recipe.
Those sound like great additions!
I have Lamb’s Quarter everywhere, but my dogs “water” them for me and we have chickens, ducks, guineas, and muscovies. Do you have to use the young leaves or can you use older…”higher up” leaves?
My mouth is watering,. these look so good, I can’t wait to try them. I came searching for ways to use up kale and whaddaya know? Quesadillas!
Perfect!