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Spinach Artichoke Quesadillas
These Spinach and Artichoke Quesadillas are super tasty and can be made in under 30 minutes. They're the perfect cheesy weeknight dinner!
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Spinach and artichoke quesadillas are super tasty and fast to make! We love a meal that can be made and plated in 30 minutes. Especially one as yummy as this!
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If you love spinach artichoke dip, you’ll love these quesadillas! All the delicious flavor in a warm, toasty tortilla. This spinach artichoke quesadilla recipe whips up quickly and is perfect for lunch or dinner.
Serve spinach artichoke dip quesadillas with cilantro-lime rice, veggies, beans, corn salad, slaw, or tortilla soup. Once you fall in love with these quesadillas, you may look for other ways to use spinach artichoke dip. Try it on pizza, over rice, or even pasta with chicken!
Spinach Artichoke Quesadillas Ingredients
- Olive oil
- Cream cheese
- Minced garlic
- Artichoke hearts
- Baby spinach leaves
- Shredded mozzarella cheese
- Shredded Parmesan
- Large tortillas
Baby spinach, tender artichoke hearts, and two kinds of cheese - yum! You can use frozen spinach instead of fresh. Just thaw it and squeeze out as much moisture as possible before adding to the recipe as directed.
Craving a heartier dish? Add grilled chicken or shrimp to the quesadilla filling! If you like a little heat, try adding a pinch of red pepper flakes as well.
How to Make Spinach Artichoke Quesadillas
FIRST STEP: In a large 12 inch frying pan over medium heat combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
SECOND STEP: Stir in minced garlic, artichokes, and spinach and cook until spinach starts to shrink, about 2-3 minutes.
THIRD STEP: Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
FOURTH STEP: In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out ¼ of the spinach mixture and spread it out across one half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side, until lightly browned.
FIFTH STEP: Cut into 3 triangles. Repeat steps with the remaining mixture and tortillas.
SIXTH STEP: Serve hot or warm.
Cooking Tips
Use a dry frying pan because the tortillas would soak up any grease. A dry pan ensures a crispy quesadilla.
Be careful not to overfill the tortilla to ensure the filling heats evenly and doesn’t ooze out the sides.
Tortillas burn easily; fry on medium heat. The result will be golden, crispy outsides, and melty insides.
Storing this Recipe
IN THE FRIDGE: Store the filling separately in the fridge for up to 3 days. Already assembled quesadillas will become soggy and will not store well.
IN THE FREEZER: Store the filling separately in the freezer for up to 2 months. Keep in mind, it will not freeze well due to the dairy products. They may separate and change the consistency of the filling. It is recommend to eat once it's made.
Spinach Artichoke Quesadillas
These Spinach and Artichoke Quesadillas are super tasty and can be made in under 30 minutes. They're the perfect cheesy weeknight dinner!
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Ingredients
- ½ tbsp olive oil
- ½ cup cream cheese
- 1 tsp garlic (minced)
- 8 oz artichoke hearts (chopped and drained (1 cup))
- 2 cup baby spinach leaves
- 2 cup mozzarella cheese (shredded)
- ¼ cup parmesan cheese (shredded)
- 2 large tortillas
DIRECTIONS
- In a large 12 inch frying pan over medium heat combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
- Stir in minced garlic, artichokes, and spinach. Cook until spinach starts to shrink, about 2 to 3 minutes.
- Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
- In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out ¼ of the spinach mixture and spread it out across one half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side, until lightly browned.
- Cut into 3 triangles. Repeat steps with remaining mixture and tortillas.
- Serve hot or warm.
Notes
Use a dry frying pan because the tortillas would soak up any grease. A dry pan ensures a crispy quesadilla.
Be careful not to overfill the tortilla to ensure the filling heats evenly and doesn’t ooze out the sides.
Tortillas burn easily; fry on medium heat. The result will be golden, crispy outsides, and melty insides.
Nutrition
Calories: 368kcal | Carbohydrates: 13g | Protein: 18g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 867mg | Potassium: 197mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2215IU | Vitamin C: 4mg | Calcium: 417mg | Iron: 1mg
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Comments
Celeste Peters says
Says 4 servings, but the way it's divided up, is it really 2? Maybe 3? Thanks!
Celeste Peters says
Also, only 2 tortillas, but 1/4 of the spinach mixture per tortilla? So, should it be 4 tortillas? Thanks.
Yessi says
2 large tortillas
Celeste Peters says
Also, it says use 1/4 of the spinach mixture per tortilla and only 2 tortillas. Should that be 4 tortillas? If so, that answers the number of servings question.Thanks.
Yessi says
2 large tortillas
Yessi says
This is based on recommended nutritional serving size.
Carey Baschuk says
Hi Shauna!
Are the artichokes the marinated ones in a jar or the canned ones with water? I really have a hard time when recipes don't indicate this difference.
Thanks!
Yessi Santana says
This recipe calls for 8 oz artichoke hearts chopped and drained (1 cup). More detailed ingredients and instructions are found in the recipe card (Click "Jump to Recipe" or scroll to the below of the post).