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Roasted Carrot, Spinach And Goat Cheese Quesadilla Recipe

This delightful roasted carrot, spinach and goat cheese quesadilla merges the earthiness of roasted carrots, the freshness of baby spinach, and the creamy tang of goat cheese. The result is a flavorful, nutritious, and satisfying meal that is simple to prepare and perfect for lunch, dinner, or a snack.

Roasted Carrot, Spinach And Goat Cheese Quesadilla Recipe
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All the ingredients required for this recipe are generally available in most homes. In case you lack any, the primary ingredients—carrots, fresh baby spinach, and whole wheat tortillas—are easily found in the produce and bread aisle of any supermarket. Goat cheese might be located in the special cheese or dairy section. Be sure to choose fresh and organic produce for the best taste and health benefits.

Roasted Carrot, Spinach and Goat Cheese Quesadilla Ingredients

Carrots: The primary ingredient. They provide a sweet and earthy flavor that pairs well with the other ingredients.

Fresh baby spinach: Adds a layer of fresh, leafy greens to the quesadilla. Spinach is also packed with nutrients and gives a nice contrast to the sweet carrots.

Whole wheat tortillas: Used as the base of the quesadilla. Whole wheat tortillas are a healthier choice than white flour tortillas and they provide a hearty flavor.

Goat cheese: Adds a rich, creamy and slightly tangy flavor that brings all the other ingredients together.

One reader, Fay Saucedo says:

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This roasted carrot, spinach, and goat cheese quesadilla recipe is a game-changer! The combination of flavors is simply divine, and the goat cheese adds a creamy richness that takes it to the next level. It's a healthy, satisfying meal that's become a regular in my dinner rotation. Highly recommend!

Fay Saucedo

Techniques Required for Making Quesadillas

How to roast carrots: Preheat the oven to 425 degrees F. Peel and slice the carrots into thin strips, toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20 minutes or until the carrots are tender.

How to sauté spinach: Heat a skillet over medium heat, add a little olive oil, then add the fresh baby spinach. Cook and stir for 2 to 3 minutes until the spinach is wilted.

How to assemble the quesadilla: Lay out the tortillas and spread the roasted carrots, sautéed spinach, and crumbled goat cheese evenly over half of each tortilla. Fold the tortillas in half to form a sandwich.

How to grill the quesadilla: Heat a skillet over medium heat. Place the assembled quesadillas in the skillet and cook for about 2 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

How to slice and serve: Remove the quesadillas from the skillet and let them cool for a minute. Use a sharp knife to slice each quesadilla into wedges and serve immediately.

How To Make Roasted Carrot, Spinach And Goat Cheese Quesadilla

The main charm of this quesadillas recipe is in the flavor brought by goat cheese sandwiched in a corn tortilla. If you like cheese, this dish is for you.

Preparation: 2 minutes
Cooking: 25 minutes
Total: 27 minutes



  • 3large carrotsroasted and diced
  • 6ozfresh baby spinach
  • 4whole wheat tortillas
  • 2ozgoat cheese


  1. Roast carrots at 425 degrees F for 20 minutes, or until the carrots are tender.

  2. While the carrots are cooking, saute the spinach for 2 to 3 minutes.

  3. Assemble the quesadilla layering the vegetables and goat cheese inside the tortillas in a sandwich arrangement.

  4. Then, grill in a skillet for 2 minutes on each side, or until the cheese is melted and the tortilla is brown.

  5. Slice and serve.


  • Calories: 429.74kcal
  • Fat: 14.00g
  • Saturated Fat: 5.43g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.11g
  • Polyunsaturated Fat: 2.52g
  • Carbohydrates: 61.72g
  • Fiber: 7.25g
  • Sugar: 8.08g
  • Protein: 16.54g
  • Cholesterol: 13.04mg
  • Sodium: 998.99mg
  • Calcium: 319.27mg
  • Potassium: 957.88mg
  • Iron: 6.42mg
  • Vitamin A: 1382.32µg
  • Vitamin C: 30.27mg

Technique Tip for Perfect Quesadillas

When roasting carrots, it's important to cut them into even pieces to ensure they cook uniformly. Uneven pieces may result in some parts being overcooked while others are still hard. Additionally, tossing them in a bit of olive oil before roasting can help them achieve a nice caramelization and enhance their natural sweetness.

Time-Saving Tips for Making Quesadillas

Prep ahead: Roast the carrots and sauté the spinach in advance, so when it's time to assemble the quesadillas, all you need to do is layer the ingredients and grill.

Use a grater: Instead of roasting the carrots whole, consider grating them for quicker cooking and a more uniform filling.

Double up: Make extra quesadillas and freeze them for a quick and convenient meal option later on.

Invest in a good skillet: A high-quality skillet can help cook the quesadillas more evenly and efficiently.

Pre-cut ingredients: Purchase pre-cut carrots and pre-washed spinach to save time on prep work.

Substitute Ingredients For Roasted Carrot, Spinach And Goat Cheese Quesadilla Recipe

  • carrots - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor to carrots when roasted, making it a great substitute in this recipe.

  • baby spinach - Substitute with kale: Kale can be used as a substitute for spinach as it has a similar texture and holds up well when cooked.

  • whole wheat tortillas - Substitute with corn tortillas: Corn tortillas can be used as a gluten-free alternative and add a slightly different flavor and texture to the quesadilla.

  • goat cheese - Substitute with feta cheese: Feta cheese has a tangy flavor similar to goat cheese and works well in quesadillas, adding a creamy and slightly salty element.

Best Way to Present Roasted Carrot, Spinach and Goat Cheese Quesadillas

  1. Elevate the plating: Arrange the quesadilla in a visually appealing manner, ensuring that the colors of the roasted carrots and spinach are showcased. Use clean lines and precise placement to create an elegant presentation.

  2. Garnish with finesse: Sprinkle a pinch of finely chopped fresh parsley over the quesadilla to add a pop of color and a hint of freshness to the dish.

  3. Incorporate a drizzle: Create a beautiful drizzle of balsamic reduction on the plate, adding a touch of sophistication and enhancing the flavor profile of the dish.

  4. Utilize negative space: Embrace the concept of negative space on the plate to allow the quesadilla to stand out, creating a visually striking presentation that captures the attention of the judges.

  5. Add a touch of elegance with microgreens: Place a small cluster of delicate microgreens on top of the quesadilla, adding a touch of refinement and a subtle hint of earthy flavor.

Essential Kitchen Tools for Making Quesadillas

  • Roasting pan: A roasting pan is used to roast the carrots in the oven. It is a deep, wide pan with low sides and handles, designed to hold large roasts and poultry as well as vegetables.
  • Skillet: A skillet is used to grill the assembled quesadilla. It is a flat-bottomed pan used for frying, searing, and browning foods.
  • Spatula: A spatula is used to flip the quesadilla while grilling to ensure even cooking and browning.
  • Saute pan: A sauté pan is used to sauté the spinach. It has a wide, flat bottom and relatively tall, vertical sides to contain food while allowing for easy stirring and flipping.
  • Oven: An oven is used to roast the carrots at a high temperature, providing even heat distribution for thorough cooking.
  • Cutting board: A cutting board is used to prepare and chop the carrots before roasting.
  • Chef's knife: A chef's knife is used to slice and chop the carrots and other ingredients for the quesadilla.
  • Grill pan: A grill pan can be used as an alternative to a skillet for grilling the quesadilla, providing attractive grill marks and a slightly smoky flavor.

How To Store and Freeze Quesadillas

  • Allow the quesadillas to cool completely before storing or freezing.
  • To store in the refrigerator, wrap each quesadilla tightly in plastic wrap or aluminum foil. Place the wrapped quesadillas in an airtight container or resealable plastic bag. They will keep in the refrigerator for up to 3-4 days.
  • To freeze, wrap each quesadilla tightly in plastic wrap or aluminum foil. Place the wrapped quesadillas in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container or bag with the date and contents. Frozen quesadillas will keep for up to 2-3 months.
  • To reheat refrigerated quesadillas, unwrap and place them in a skillet over medium heat. Cook for 1-2 minutes on each side, or until heated through and crispy.
  • To reheat frozen quesadillas, there are two options:
    1. Thaw the quesadillas in the refrigerator overnight, then reheat in a skillet as described above.
    2. For a quicker option, unwrap the frozen quesadillas and place them on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. For a crispy texture, finish reheating in a skillet over medium heat for 30-60 seconds on each side.
  • When reheating, be sure the goat cheese is melted and the carrots and spinach are heated through before serving.

How To Reheat Leftover Quesadillas

  • To reheat leftover roasted carrot, spinach and goat cheese quesadilla, start by preheating your oven to 350°F (175°C). This low and slow method will ensure that the quesadilla warms through evenly without burning the tortilla or causing the goat cheese to become rubbery.

  • Place the quesadilla on a baking sheet lined with parchment paper or aluminum foil. This will prevent sticking and make cleanup a breeze. If you want to add a little extra crunch to the tortilla, lightly brush it with some olive oil before placing it in the oven.

  • Bake the quesadilla for 10-15 minutes, or until it's heated through and the cheese is melted. Keep an eye on it to make sure the tortilla doesn't burn. If you prefer a crispier texture, you can turn on the broiler for the last minute or two of cooking, but watch it closely to avoid burning.

  • Alternatively, you can reheat the quesadilla in a skillet on the stovetop. Place the quesadilla in a non-stick skillet over medium heat and cook for 2-3 minutes on each side, or until it's heated through and the tortilla is crispy. This method is faster than the oven, but requires a bit more attention to prevent burning.

  • If you're in a hurry, you can also reheat the quesadilla in the microwave. Place it on a microwave-safe plate and heat it on high for 30-60 seconds, or until it's heated through. However, keep in mind that the microwave can make the tortilla soggy, so it's not the ideal method if you prefer a crispy texture.

  • Regardless of the reheating method you choose, be sure to let the quesadilla cool for a minute or two before slicing and serving. This will allow the cheese to set slightly and prevent it from oozing out when you cut into it. Serve the reheated quesadilla with your favorite toppings, such as salsa, guacamole, or sour cream, and enjoy!

Random Fact About Quesadillas

Carrots are an excellent source of beta-carotene, which is converted into vitamin A in the body. This nutrient is essential for good vision, a healthy immune system, and overall well-being.

Is Making Quesadillas at Home Cost-Effective?

The cost-effectiveness of this roasted carrot, spinach and goat cheese quesadilla recipe is quite high. Carrots and spinach are affordable, nutrient-dense ingredients, and goat cheese adds a touch of luxury without breaking the bank. The approximate cost for a household of 4 people would be around $10-$12, making it a budget-friendly option. The overall verdict rating for this recipe would be 9/10, considering its nutritional value, flavor, and affordability.

Is This Quesadilla Recipe Healthy or Unhealthy?

This roasted carrot, spinach, and goat cheese quesadilla recipe is a healthy and nutritious option. The ingredients used are wholesome and packed with essential nutrients:

  • Carrots are an excellent source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants
  • Spinach is rich in vitamins A, C, and K, as well as folate, iron, and calcium
  • Whole wheat tortillas provide complex carbohydrates and fiber
  • Goat cheese is lower in calories, fat, and cholesterol compared to many other cheeses, and it's a good source of protein and calcium

The cooking methods used in this recipe, such as roasting and sautéing, help retain the nutrients in the vegetables while enhancing their flavors.

To make this recipe even healthier, consider the following suggestions:

  • Use a minimal amount of oil when sautéing the spinach to reduce the overall fat content
  • Opt for a low-fat or reduced-fat goat cheese to further decrease the calorie and fat content
  • Add more vegetables to the quesadilla, such as bell peppers, onions, or mushrooms, to increase the fiber and nutrient content
  • Serve the quesadilla with a side of fresh salsa or guacamole for an extra boost of vitamins and minerals
  • Pair the quesadilla with a side salad or a cup of vegetable soup to create a well-rounded, satisfying meal

Editor's Thoughts on This Quesadilla Recipe

This roasted carrot, spinach, and goat cheese quesadilla recipe is a delightful combination of flavors and textures. The roasted carrots add a sweet and earthy note, while the sautéed spinach brings a fresh and vibrant element. The creamy goat cheese ties everything together with its tangy richness. The use of whole wheat tortillas adds a nutty flavor and a wholesome touch. The grilling process creates a crispy exterior and melts the goat cheese to perfection. This dish is a wonderful fusion of Mexican and Mediterranean influences, making it a unique and satisfying meal option.

Enhance Your Roasted Carrot, Spinach And Goat Cheese Quesadilla Recipe with These Unique Side Dishes:

Mashed Sweet Potatoes: Whipped sweet potatoes with a hint of cinnamon and nutmeg, topped with a dollop of honey butter.
Grilled Asparagus: Tender asparagus spears lightly seasoned and grilled to perfection, drizzled with a balsamic glaze.
Mixed Berry Salad: A refreshing mix of strawberries, blueberries, and raspberries tossed in a citrus vinaigrette, topped with crumbled feta cheese.

Alternative Recipes Similar to This Quesadilla

Spicy Black Bean and Corn Quesadilla: This recipe combines the flavors of black beans, corn, and spicy seasonings for a delicious and satisfying quesadilla.
Mango Avocado Salsa: Fresh mango and avocado come together with lime juice and cilantro to create a flavorful and refreshing salsa that pairs perfectly with grilled meats or as a topping for tacos.
Butternut Squash and Sage Risotto: Creamy risotto flavored with roasted butternut squash and fragrant sage makes for a comforting and hearty dish that's perfect for a cozy night in.
Honey Balsamic Glazed Salmon: A simple and elegant dish featuring tender salmon fillets glazed with a sweet and tangy honey balsamic sauce, perfect for a special dinner at home.
Berry and Mascarpone Parfait: Layers of fresh berries, creamy mascarpone cheese, and crunchy granola come together in this delightful parfait that's perfect for a light and refreshing dessert.

Suggested Appetizers and Desserts to Serve With Quesadillas

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly for a delicious start to any meal.
Bruschetta: Elevate your appetizer game with a classic bruschetta featuring ripe tomatoes, fresh basil, and tangy balsamic glaze. Serve on toasted baguette slices for a burst of flavor in every bite.
Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.
Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. It's a light and refreshing dessert that's perfect for any time of day.

Why trust this Roasted Carrot, Spinach And Goat Cheese Quesadilla Recipe:

This recipe offers a delightful combination of roasted carrots, fresh baby spinach, and creamy goat cheese nestled inside whole wheat tortillas. The roasted carrots bring a sweet, caramelized flavor, while the sautéed spinach adds a vibrant, earthy taste. The tangy and creamy goat cheese binds the flavors together, creating a harmonious blend. The use of whole wheat tortillas adds a nutty and wholesome element to the dish. The simplicity of the recipe, along with the vibrant and complementary flavors, makes it a trustworthy and delightful choice for a quick and satisfying meal.

Want to discuss this Roasted Carrot, Spinach and Goat Cheese Quesadilla recipe further? Head over to the Recipe Sharing forum and share your thoughts, tips, and experiences with fellow cooking enthusiasts!
Can I use a different type of cheese in this recipe?
Absolutely! Feel free to experiment with different types of cheese to suit your taste preferences. Cheddar, mozzarella, or feta would all work well in this quesadilla.
Can I substitute the spinach with a different leafy green?
Yes, you can substitute the spinach with kale, Swiss chard, or arugula. Just be sure to adjust the cooking time as needed for the different greens.
How can I make this recipe vegan?
To make this recipe vegan, you can use dairy-free cheese or a cashew-based cheese alternative. You can also substitute the goat cheese with a vegan cheese or a creamy avocado spread for a delicious plant-based option.
Can I add other vegetables to the quesadilla?
Absolutely! Feel free to add in other vegetables such as bell peppers, zucchini, or mushrooms to customize the quesadilla to your liking.
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free tortillas or opting for a gluten-free flatbread as a substitute. Just ensure that all the ingredients used are certified gluten-free if you have a gluten sensitivity or allergy.

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