Spinach & Artichoke Quesadillas

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 it. These quesadillas are perfect!
Course Main Dish
Cuisine American
Keyword artichoke, cheese, quesadilla, spinach
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 full quesadillas
Calories 472kcal
Author Stephanie Lynch



  • 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


  • 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 to heat quesadillas, flipping after a few minutes
  • Slice up and serve warm


Calories: 472kcal | Carbohydrates: 22g | Protein: 16g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 814mg | Potassium: 345mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4750IU | Vitamin C: 21.9mg | Calcium: 401mg | Iron: 2.2mg