Go Back
–+ servings
Spinach and Feta Quesadillas

Savory Spinach and Feta Quesadillas You'll Crave Daily

Enjoy these Spinach and Feta Quesadillas for a quick and satisfying meal that's perfect for lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings: 2 quesadillas
Course: Lunch
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base Ingredients
  • 2 cups Rolled Oats Gluten-free oats for GF option
  • 1 cup Peanut Butter Use smooth peanut butter
  • ½ cup Honey or Maple Syrup Agave syrup can be used for vegan
  • ½ cup Chocolate Chips Dark chocolate or carob chips can be used

Equipment

  • mixing bowl
  • Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Combine dry ingredients by adding rolled oats in a mixing bowl and stirring lightly.
  2. Mix in smooth peanut butter until fully combined.
  3. Add honey or maple syrup and mix until the dough is sticky and thick.
  4. Fold in chocolate chips evenly into the dough.
  5. Scoop portions onto a lined baking sheet and flatten slightly.
  6. Refrigerate for 30 minutes to firm and enhance crispiness.
  7. Serve immediately or store in an airtight container.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 3gSugar: 6gCalcium: 2mgIron: 6mg

Notes

Use nut butter of choice for a personal twist on these cookies. Ensure to chill fully for the desired crunch.

Tried this recipe?

Let us know how it was!