Spinach and Artichoke Quesadillas

I enjoy spinach and artichoke dip, but I am picky about it. It has to be really creamy and cheesy for me to enjoy. And we love quesadillas here. So why not combine the two and make Spinach and Artichoke Quesadillas?!

Since I already have a recipe for baked spinach artichoke dip, I decided to start with that. This is a bit different, but I knew I needed a slightly different texture to make it into a quesadilla. I also decided to try my hand at making homemade tortilla shells for the spinach and artichoke quesadillas.

Overall, they came out pretty good. The boys weren’t so sure about the spinach and artichoke, but I feel like it’s an acquired taste. My dad used to make Spinach Artichoke Dip every year during the holidays and I never ate it when I was younger.

Of course, I mentioned that I made tortillas from scratch for this recipe, but you don’t have to. I really wanted to learn how to make them, so this was a great recipe to try it out. Usually, I buy the ones from the store for any quesadillas we make. 

Step by Step

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the chopped artichoke hearts and cook for about 1-2 minutes to soften slightly. 

Lower the heat to medium and add the spinach leaves. If your pot isn’t big enough, you may need to do this in a few batches. Wait until some of the spinach wilts before adding more. 

Add the cream cheese, mozzarella cheese, and parmesan cheese. Stir until the cheeses melt.

Spread about 1/4 of the mixture onto 4 of the tortilla shells. 

Top with the other 4 tortilla shells, then place in a medium skillet over medium heat to brown the shell for a few minutes. 

Flip the shell and cook the other side. Slice into pieces and serve warm.

Recipe

Spinach and Artichoke Quesadillas

Spinach and Artichoke Quesadillas are a great way to combine the creamy flavors of spinach and artichoke dip with an easy way to make dinner.

Cook Time 30 minutes

Total Time 30 minutes

Course: Main Dish

Cuisine: American

Keyword: artichoke, cheese, quesadilla, spinach

Servings: 16 pieces

4.88 from 8 votes

Ingredients

• 1 tsp olive oil
• 8 oz artichoke hearts (drained and chopped)
• 5 oz baby spinach leaves
• 6 oz cream cheese
• 1 cup mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (shredded)
• 8 tortilla shells

Recommended Equipment

• Stockpot
• Chef Knife
• Cutting Board
• Skillet

Instructions

• Heat oil in large stock pot over medium-high heat
• Add chopped artichoke hearts and cook for 1-2 minutes
• Lower heat to medium and add spinach
• Cook spinach, stirring constantly, until wilted
• Add cream cheese, mozzarella cheese, and parmesan cheese and stir until melted
• Spread 1/4 of the mixture on 4 of the tortillas
• Top with other tortillas
• Use medium skillet over medium heat to warm the quesadillas, flipping after 2-3 minutes
• Slice into quarters and serve warm

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Nutrition Facts

Spinach and Artichoke Quesadillas

Amount Per Serving (1 piece)

Calories 118 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g20%

Cholesterol 19mg6%

Sodium 204mg9%

Potassium 86mg2%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 1187IU24%

Vitamin C 5mg6%

Calcium 100mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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• Baked Spinach Artichoke Dip
• Christmas 2017 Recap + Spinach Artichoke Dip Recipe 2 Ways
• Homemade Tortilla Shells with Only 4 Ingredients
• Spinach and Artichoke Stuffed Shells

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