Prep the spinach: If using fresh spinach, roughly chop it. If using frozen, thaw completely and squeeze out as much water as possible. Excess moisture makes soggy quesadillas.

Sauté for flavor: In a skillet over medium heat, warm 1 teaspoon of oil. Add garlic (if using) and cook for 30 seconds. Add spinach, a pinch of salt, and pepper. Cook 1–2 minutes until wilted and dry. Transfer to a bowl and cool slightly.

Mix the filling: Stir the spinach with shredded cheese. If you like it creamier, mix in the cream cheese or sour cream. Add red pepper flakes or hot sauce if you want a little heat.

Assemble: Lay a tortilla flat. Spread about 1/2 cup of the filling over half of it, leaving a small border. Fold the tortilla over to form a half-moon. Repeat with remaining tortillas and filling.

Cook to crispy: Heat a clean skillet over medium to medium-low heat. Add a light swipe of oil or butter. Place a folded tortilla in the pan and cook 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese is melted. Adjust heat so it browns without burning.

Cut into triangles: Transfer to a cutting board and let rest 1 minute so the cheese sets slightly. Cut into 3–4 triangles per quesadilla.

Serve: Plate with salsa, guacamole, sour cream, and a squeeze of lime. Eat while warm and crisp.