Recipe Share: Spinach-Potato Quesadillas

Before cooking on the skillet.

I made these last week and they were yummy.

For my dairy eating family members I added cheese.  For my picky eaters I eliminated the chipotle.  And with all of those mod’s I completely forgot to include the corn.


6 Garlic Cloves

2 T Olive Oil

1 Lb.  Yukon Gold Potatoes, peeled and cut into 1 inch dice

1 t minced chipotle chile in adobo

Salt and freshly ground pepper

1 medium red onion, minced

4 C Chopped Fresh Spinach

4 (10 inch flour tortillas)

1 C fresh or frozen corn

1/4 C chopped fresh cilantro

Tomato Salsa for serving


1.  Preheat the oven to 400 F.  Place the garlic on a sheet of foil and drizzle with 1 T of the oil.  Roast the garlic until soft, about 15 minutes.  Set aside to cool.  Peel and mash and set aside.

2  Place the potatoes in a large saucepan with enough salted water to cover.  Bring to a boil and cook until tender, about 20 minutes.  Drain and transfer to a large bowl.  Add the roasted garlic and chipotle, and season with salt and pepper, to taste.  Mash well and set aside.

3.  In a large skillet, heat the remaining 1 T oil ove rmedium heat.  Add teh onion, cover and cook until softened, about 5 minutes.  Add teh spinach and cook unti wilted, about 2 minutes.

4.  Spread one-quarter of the potato mixture over the surface of 1 tortilla.  Spread one- quarter of the onion-spinach mixture on one-half of the potato mixture and top with one -quarter of the corn and cilantro.  Fold the tortilla in half to enclose the filling.  Repeat with the remaining ingredients.

5.  Place the quesadillas in a skillet and cook, one or two at at time depending on the size of your skillet, until heated through and slightly browned on both sides.  Serve with salsa.  The quesadillas may be assembled in advance and refrigerated until needed, then reheated.

Taken from “Party Vegan” (which I notice is currently on sale) by Robin Robertson

What I also like about this recipe is that it got me thinking about other creative quesadilla ingredients instead of cheese.

Do you have any suggestions for Quesadilla/Fajita/Taco fillings that are meat and dairy free?