Kids' Spinach-Cheddar Quesadillas
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Kids' Spinach-Cheddar Quesadillas

Kids' Spinach-Cheddar Quesadillas

Serves 2 | with Chunky Tomato Soup

Who doesn't love a cheesy quesadilla? Today's version of this lunchtime staple gets extra points for having a hidden veggie inside! Tomato soup on the side for dipping makes choosing this recipe a no-brainer!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time


/ serving 2 people

1 cup

Cheddar Cheese, shredded

(Contains Milk)

½ tsp

Garlic Salt

370 mL

Crushed Tomatoes with Garlic and Onion

56 mL


(Contains Milk)

2 tbsp

Tomato Sauce Base

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat)

113 g

Baby Spinach

Not included in your delivery

0.06 tsp


½ tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


½ tsp



Nutrition Values

Calories780 kcal
Fat45 g
Saturated Fat24 g
Carbohydrate66 g
Sugar15 g
Dietary Fiber6 g
Protein27 g
Cholesterol95 mg
Sodium1970 mg
Trans Fat1.5 g
Potassium1350 mg
Calcium650 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Medium Pot


Cook spinach

Before starting, wash and dry all produce. • Roughly chop spinach. • Heat a large non-stick pan over medium heat. • When hot, add 1/2 tbsp butter, then swirl the pan until melted, 1 min. • Add spinach, then cook, stirring occasionally, until wilted, 2-3 min. Remove from heat, then season with 1/4 tsp garlic salt and pepper. • Transfer spinach to a plate to cool slightly

Assemble and cook quesadillas

Arrange tortillas on a clean surface. • Sprinkle cheese over one side of each tortilla, then top with spinach. Carefully, fold tortillas in half to enclose filling, pressing down to seal. • Heat the same pan over medium-high. When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with another 1/2 tbsp oil and remaining quesadillas.

Make chunky tomato soup

Meanwhile, combine crushed tomatoes, tomato sauce base, cream, 1/2 tsp sugar and 1/4 tsp garlic salt in a medium pot over medium-high heat. Simmer, stirring occasionally, until warmed through, 5-6 min. • Divide tomato soup between bowls.

Finish and serve

Cut quesadillas in half. • Divide quesadillas between plates. • Serve chunky tomato soup alongside for dipping.