Shamrock Spinach Cheddar Quesadillas (Printable Version)

Golden quesadillas shaped like shamrocks, packed with spinach and melted cheddar for a festive bite.

# 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 - Pinch of salt and black pepper

→ Optional Garnishes

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

# Directions:

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, yielding 2-3 shapes per tortilla depending on cutter size.
03 - Lay half of the shamrock-shaped tortillas on a clean surface. Sprinkle each with 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 the edges.
05 - Brush the tops of the quesadillas lightly with olive oil or melted butter.
06 - Cook the quesadillas in the preheated skillet for 2-3 minutes per side until golden brown 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.

# Expert Suggestions:

01 -
  • They're ridiculously fun to make, especially with kids who think cutting quesadillas into shamrocks is basically magic.
  • Sharp cheddar melts into creamy pockets of umami that make you forget these are mostly spinach.
  • The whole thing takes 25 minutes from start to finish, making it perfect for weeknight dinners that feel festive without the stress.
02 -
  • If your skillet is too hot, the outside burns before the cheese melts inside, so medium heat is genuinely the sweet spot.
  • Pressing the shamrocks together gently is key because you want them to stay sealed during cooking, not fall apart when you flip them.
03 -
  • Keep the skillet temperature at medium, not medium-high, because patience here means golden quesadillas with melted centers instead of burnt exteriors.
  • If your shamrock cutter sticks to the tortilla, dust the cutter lightly with flour before each cut to make it glide through cleanly.
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