Savory Spinach and Cheese Stuffed Tortillas
My dear, these savory spinach and cheese stuffed tortillas have been a gentle constant in my kitchen for decades. I can still see my little ones crowding the counter after school, cheeks rosy, and asking what was for lunch. I would warm the pan, pull out a few simple ingredients, and in no time we had a little warm parcel to tuck into our hands and our hearts. This recipe is special because it is simple and forgiving. When life felt hurried or the weather turned gray, these tortillas were the meal I would reach for to give my family comfort and fullness. They are not fussy, they do not keep secrets, and they have a way of making everyone sit down together, even if just for a few minutes of peace. Over the years I have folded in whatever felt right on that particular day spinach from the garden, a different cheese, a dab of creaminess. The core remains the same bright spinach with melty cheese wrapped in a warm tortilla. That warm mix of flavors always felt like a little love note from my kitchen to theirs. So tuck your chair in close, take a breath, and let me walk you through making these. You can do this, my dear. If something is not perfect, oh, I promise you it will still be delicious and it will still carry warmth to the table.
Ingredients
- 10 oz Fresh spinach, packed and rinsed (you can use baby spinach or chopped mature leaves)
- 1 tbsp Olive oil
- 1 small Small yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Shredded cheddar cheese
- 1/2 cup Crumbled feta cheese
- 2 tbsp Cream cheese, softened
- 1/2 tsp Salt
- 1/4 tsp Freshly ground black pepper
- 1 tbsp Butter or additional oil for the skillet
- 4 pieces Large flour tortillas, 8 inch
- to taste optional Optional: salsa, sour cream, or chopped tomatoes for serving
Instructions
Alright my love, let's begin by prepping. Give that spinach a gentle rinse and shake off the excess water. Finely dice your onion and mince the garlic. Set the cheeses where you can reach them easily. Take a moment to breathe. There is no hurry.
Warm a medium skillet over medium heat and add the olive oil. When the oil shimmers slightly your pan is ready. Toss in the diced onion and cook, stirring slowly, until it is soft and translucent. You will smell a sweet, homey fragrance. Keep stirring so nothing browns too quickly.
Add the minced garlic to the onions and stir for about 30 seconds until fragrant. Now pile in the spinach a handful at a time. It will seem like a mountain at first and then it will wilt away, which is always a small kitchen miracle. Stir and let the spinach fully collapse and any excess moisture evaporate.
Turn the heat to low. Spoon the spinach mixture into a bowl and let it cool just a little so it will not melt the cheeses too quickly. If there is any obvious extra liquid, press gently with a spoon to remove a bit. You want the filling moist and tender but not soupy.
To the bowl with the cooled spinach add the shredded cheddar, crumbled feta, and softened cream cheese. Sprinkle in the salt and pepper. Now, with a wooden spoon or a spatula, fold everything together. Take your time and taste a little. If something needs a touch more salt or pepper, add it. This is your moment to make it your own.
Lay a tortilla flat on your counter. Place a generous scoop of the filling in the center, spreading it into a line so it will fold neatly. Fold the tortilla in half or roll it up snugly whichever you prefer. Speak kindly to it as you fold. Repeat with the remaining tortillas.
Warm a clean skillet over medium heat and add the butter. When the butter is melted and begins to foam, place the stuffed tortillas seam side down in the pan. Gently press with a spatula so they make even contact and the cheese begins to melt.
Cook for 2 to 3 minutes on each side, watching for a lovely golden color and a little crispness. You can lower the heat if the tortillas are browning too fast. Oh, my goodness, your kitchen should be smelling just heavenly right about now.
Remove the tortillas to a plate and let them rest for a minute so the cheese settles just a bit. Slice each one in half on the diagonal if you like pretty presentation. Serve with a dollop of sour cream, a spoonful of salsa, or simple chopped tomatoes.
Now sit down, take a warm bite, and remember that you have made something that gives comfort. If one is a little squishier than another do not you worry at all. They will be loved just the same.
Cooking Tips
- 💡Nana's Little Notes: If your spinach is very wet, place it in a clean kitchen towel and wring gently to remove excess water. This keeps the filling from getting soggy.
- 💡Nana's Little Notes: Want a creamier center? Add another tablespoon of cream cheese or a spoonful of sour cream to the filling. A tiny pinch of nutmeg can make the spinach sing.
- 💡Nana's Little Notes: If you cannot find fresh spinach, thawed and well-drained frozen spinach will do just fine. Be sure to press out as much moisture as you can.
- 💡Nana's Little Notes: For a golden, crisp outside, cook on medium heat and use a little butter in the pan. Keep an eye on the heat so the tortillas do not burn.
- 💡Nana's Little Notes: Make extra filling and keep it in the fridge for 2 days. It is wonderful stirred into an omelet or spooned onto toast for another quick lunch.
Nutritional Information
Per serving
May this little recipe wrap your lunchtime in warmth and make room for small, sweet conversations. When you share these with someone you love you are passing along a piece of home. Be good to yourself, take time to enjoy the meal, and know that every simple dish you make carries on a blessing to the next generation.
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