Poblano Spinach Quesadillas

These are unapologetically green. Before you finish you’ll have bits between your teeth, a huge boost in antioxidants, and perhaps a good recipe for a St. Pattie’s Day party. As the sun angle tilts ever so slightly leaving us each day with a few more minutes of sunshine, I dream of green. I love green. I love green so much in fact, that all of my houses have been green and my bedroom is green. I’m not a fan of Kelly Green for anything except things in nature or food, so my home tends to take on a more apple or celery hue, but the grass green of nature and food consistently entices me. The evergreen colored hint-of-spice Poblano pairs remarkably well with the nutty spinach and the sassy goat cheese. This one is an easy work-week dinner that will help ring in the greens of Spring. The tortillas I use are Stacy’s BIG Organic from Colorado. Eat these for breakfast and you’ll be set for the day!


  • 1 Tbs. canola oil to coat pan
  • 1 medium white onion, diced
  • 3 Poblano peppers, diced
  • 5 oz. fresh spinach, finely chopped
  • 1 garlic clove, minced
  • 1/2 lime, juiced
  • salt to taste
  • 1 cup grated hard goat cheese
  • flour tortillas


Saute the onion until it turns translucent. Add the diced Poblanos and cook on a medium high heat for a few minutes. Add garlic and mix with onion Poblanos. When the garlic smells fragrant after a minute, add the spinach. Season with lime juice and salt. Cook off any excess water.

To make the quesadillas, heat a griddle on medium heat. Place a tortilla in the griddle and fill with about 1/4 cup of the onion and pepper mixture as well as about 1 Tbs. of the cheese. Fold the tortilla in half and flip when one side is beginning to brown. Toast the other side and serve with black beans or your favorite salsa.