Shamrock Spinach Cheddar Quesadillas (Print Version)

Festive shamrock-shaped quesadillas packed with spinach and sharp cheddar, ideal for playful gatherings.

# What You'll Need:

→ Quesadillas

01 - 8 large flour tortillas, 10-inch
02 - 2 cups fresh baby spinach, chopped
03 - 2 cups sharp cheddar cheese, grated
04 - 1 tablespoon olive oil or melted butter
05 - Salt and black pepper to taste

→ Optional Garnishes

06 - Sour cream for serving
07 - Salsa or pico de gallo for serving

# How to Make It:

01 - Preheat a large nonstick skillet over medium heat.
02 - Using a shamrock-shaped cookie cutter or sharp knife, cut shamrock shapes from the tortillas. You should obtain 2 to 3 shapes per tortilla depending on cutter size.
03 - Lay half of the shamrock-shaped tortillas on a clean surface. Sprinkle each with a layer of chopped spinach and grated cheddar cheese. Season lightly with salt and pepper.
04 - Place another shamrock-shaped tortilla on top of each filled tortilla, pressing down gently to seal.
05 - Brush the tops lightly with olive oil or melted butter.
06 - Cook the quesadillas in the preheated skillet 2 to 3 minutes per side until golden and cheese is melted. Work in batches if necessary.
07 - Remove from the skillet and let cool slightly before serving with sour cream and salsa if desired.

# Additional Tips::

01 -
  • Festive and fun: Shamrock shapes make these quesadillas a showstopper on any St. Patrick's Day table or party platter.
  • Quick and easy: From prep to plate in just 25 minutes, this is a stress-free recipe for busy families.
  • Kid-approved: The fun shape and gooey melted cheddar make these a hit with children — perfect for lunchboxes too.
  • Vegetarian-friendly: Packed with fresh baby spinach and sharp cheddar, these quesadillas are satisfying without any meat.
  • Versatile: Serve them as a snack, appetizer, or light meal alongside your favorite dips.
02 -
  • Size matters: Choose a shamrock cookie cutter that fits well within your 10-inch tortillas to maximize the number of shapes you get — aim for 2–3 per tortilla.
  • Even heat: Keep the skillet at medium heat throughout; too high and the outside browns before the cheese melts, too low and they turn out soft rather than crispy.
  • Work in batches: Do not overcrowd the pan — cook 2–3 quesadillas at a time for the best golden crust.
  • Flavor boost: Add a pinch of cumin or chili flakes to the cheese and spinach filling for an extra layer of flavor.
  • Allergen check: If using store-bought tortillas, always check the label for additional allergens such as soy. This recipe contains wheat and milk.
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