Corn, Spinach and Feta Quesadillas

Corn Spinach and Feta Quesadillas
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These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don't need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the Feta cheese.
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Corn Spinach and Feta Quesadillas
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don't need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the Feta cheese.
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Ingredients
Servings: Quesadillas
Units:
Instructions
  1. Saute onions until translucent, about 5 minutes. Add a pinch of salt or two. Then add corn from the frozen bag and use about double for the amount of onion you use. Cook for 5 minutes. Add the same volume of chopped spinach plus. When its cooked add some crumbled feta. The more Feta you add, the more salty and flavorful it will get. Put some on a flour tortilla which is on a Comal or pan to cook the quesadilla. Add Mexican cheeses and fold over. Wait a couple of minutes and flip. Serve by itself or with chopped cilantro and your favorite salsa.
Recipe Notes

We experimented with this recipe a lot.  Frozen spinach does not work well nor does regular frozen corn. To retain the Feta flavor, add it at the end along with Mexican cheeses like sharp cheddar and queso fresco.

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