Cheesy Spinach and Artichoke Quesadillas Recipe

48 Comments / By Stephanie / February 5, 2020

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.

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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?! The vegetarian quesadillas are perfect for busy weeknights when you want a filling recipe for the whole family.

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.

Why You’ll Love This Artichoke Quesadilla

This artichoke quesadilla is the perfect balance of creamy, cheesy, and satisfying. The artichokes add a tangy flavor that pairs beautifully with melted cheese and tender spinach. It’s an easy recipe that feels both comforting and gourmet, making it just as perfect for a quick weeknight dinner as it is for a party appetizer.

Ingredients You’ll Need

The base of this quesadilla starts with flour tortillas, fresh or frozen spinach, artichoke hearts, and shredded cheese. Cream cheese or sour cream can add extra creaminess, while garlic and onions provide a flavorful depth. You can also customize it by adding chicken for extra protein or using a spicy cheese blend for a little kick.

Serving Suggestions

We made these as large quesadillas, using two tortilla shells per quesadilla. But you can also make these the more traditional way by putting toppings on half of the tortilla and folding it over.
Serve with sour cream, fresh guacamole, or Pico de Gallo to dip your quesadilla in. Tortilla chips go well with it, too.
Add fresh veggies such as bell peppers or onions to the spinach mixture.
Mix in some Monterey Jack cheese, Swiss cheese, or other melty cheese for more cheesy quesadillas.
Add rotisserie chicken to the spinach artichoke dip quesadillas if you want added protein.
Garnish with red pepper flakes or cayenne pepper to add a little heat to your creamy spinach artichoke quesadillas.

Flavor Variations

This recipe is flexible and can be adapted to your tastes. Try adding sun-dried tomatoes for a pop of sweetness or jalapeños for spice. Swap in whole wheat or gluten-free tortillas if you prefer, or experiment with different cheeses like mozzarella, Monterey Jack, or feta. You can even drizzle a bit of balsamic glaze over the top before serving for a restaurant-style touch.

Storage and Reheating

Leftover artichoke quesadillas can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm them in a skillet or air fryer to keep the tortilla crisp, or use the oven if you’re reheating multiple pieces at once. Avoid the microwave if possible, as it can make the tortillas soggy.

Can You Freeze Artichoke Quesadillas?

Yes, you can prepare and freeze artichoke quesadillas for quick meals later. Simply assemble the quesadillas but do not cook them. Wrap tightly in plastic wrap and place in a freezer bag. When ready to eat, cook directly from frozen in a skillet or oven until the cheese is melted and the tortilla is crisp.

Spinach and Artichoke Quesadillas Step by Step

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 flour tortilla shells

Preparation

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 large skillet over medium heat to brown the shell for 3-4 minutes until golden brown.

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

Spinach Artichoke Quesadillas Leftovers

Storage: Transfer quesadillas to an airtight container and store in the refrigerator for 1-2 days.

Reheating: The best way to reheat the quesadillas is in a hot skillet over medium heat until they are warmed through.

Freezing: Once the quesadillas have cooled to room temperature, lay them on a cookie sheet with layers of parchment paper between the quesadillas. After they are frozen you can move them to a freezer bag. Store for up to 1 month, thawing in the refrigerator before reheating.

Recipe

Originally Published On: September 27, 2016

Last Updated On: October 1, 2025

Spinach artichoke quesadilla cut into quarters with a woman's hand holding one piece up over a slate board on a wooden surface

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

Total Time 30

Course:

Main Dish

Cuisine:

American

Diet

Vegetarian

Keyword:

artichoke

cheese

quesadilla

spinach

spinach artichoke

spinach dip

Dietary Needs:

Egg-Free

Nut-Free

Servings: pieces

4.89 from 9 votes