Today, I have a guest blog post for you from my friend Jill McKeever of I would like to thank Jill for taking the time to contribute this delicious recipe for us.

If loving spinach in my Tex-Mex cuisine is wrong, I don’t wanna be right. The best way to eat spinach with Tex-Mex is in quesadillas. This recipe that I’m sharing with you today can be made for one person or four hungry folks. It’s perfect as an appetizer, a snack or al la carte for a full-on satisfying meal.


To serve yourself a quick satisfying meal-

2 teaspoons oil or bacon drippings
4 tablespoons thinly sliced yellow onion
4 to 6 whole garlic cloves

4 tablespoons canned spicy diced tomatoes
2 slices cooked bacon, crumbled
2 big handfuls whole spinach leaves

1/3 cup grated cheese, Cheddar or Monterey Jack
2 fajita size flour tortillas

To serve snacks to 4 folks-

1 1/2 tablespoons oil or bacon drippings
3/4 cup thinly sliced yellow onion
12 whole garlic cloves

3/4 cup canned spicy diced tomatoes
6 slices cooked bacon, crumbled
2 bunches whole spinach leaves

1 1/4 cup grated cheese, Cheddar or Monterey Jack
5 fajita size flour tortillas

Depending on how many folks you’re serving, use need either a small skillet with a lid or a 10-inch skillet with a lid and a griddle pan.

Using the skillet over medium heat, heat the oil and cook the onions and garlic cloves until tender, 5 to 7 minutes. (This is a good time to start heating the griddle over medium heat.)

With the onions and garlic, add the diced tomatoes, crumbled bacon and top with whole spinach leaves. Do not stir. Cover with lid and cook for 3 to 4 minutes. Remove from heat and stir.

On the hot griddle, warm one side of a tortilla for 30-seconds or so. Check to make sure the griddle is not too hot and burns the tortilla, adjust the heat if you need to do so.

Flip the warmed tortilla(s), layer about a 1/4 cup of spinach mixture and grated cheese to one half of the tortilla. Use a spatula to fold the tortilla in half and cook for up to one minute, until tortilla is crispy. Flip and heat until crispy on the other side. Remove from heat and transfer to a cutting board, allow cheese to set for a minute before cutting each quesadilla into thirds. The crispier the quesadillas, the easier they are to cut.

Eat them alone or with a dollop of sour cream and your favorite hot sauce. Whatever suits your fancy.

Be sure to let me know how you liked these Spinach Quesadillas. I’ll bet you eat two whole tortillas and wish for a third.

Recipe and photo by Jill McKeever of