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Quick and easy these Spinach Artichoke Quesadillas feature a creamy and cheesy spinach artichoke dip and shredded chicken inside a toasted flour tortilla.
Our favorite spinach artichoke dip meets quesadillas in this easy to make dinner/lunch/gameday treat! We love serving dips in our home- chicken enchilada dip, bean dip, taco dip, rotel dip– you get the idea. One of the best ways to repurpose dips is to spread it on a tortilla and toast it up to become a quesadilla!
Spinach Artichoke Quesadilla Ingredients
- Flour Tortillas: 6 inch store-bought or homemade flour tortillas will work.
- Cream Cheese: Full fat or reduced fat cream cheese can be used.
- Spinach: Use fresh spinach, I don’t recommend using frozen and thawed spinach.
- Artichoke Hearts: Use canned or jarred artichoke hearts.
- Chicken: Use a rotisserie chicken to save time or use shredded chicken. You can swap the chicken for another protein of preference, or leave it out to make this a meatless dinner or lunch option.
- Cheese: A combination of Monterey Jack and Parmesan gives flavor and a nice melty texture to the quesadillas. Other melting cheese that could be substituted is Oaxaca or Mozzarella.
Stir in the parmesan cheese, jack cheese and minced garlic.
Add the roughly chopped artichoke hearts, chopped spinach, and shredded chicken. Stir until mixture is completely combined.
How to make Spinach Artichoke Quesadillas
Begin by heating the cream cheese slightly in the microwave (or add cream cheese to a small saucepan and heat over medium heat) just until softened. The cream cheese should be stirrable-smooth and creamy. In a microwave you only need to heat it for about 20-30 seconds.
Heat a skillet over medium heat. Spray lightly with cooking oil.
Place one flour tortilla on the hot skillet. Spread about ½ cup of the mixture onto the top of the flour tortilla. Top with a second tortilla. Cook for about 1-2 minutes, just until the tortilla starts to brown on the bottom. Carefully flip the quesadilla over to cook the other side. Cook for 1-2 minutes until the other tortilla is browned.
Remove the spinach quesadilla from the heat. Continue until all the mixture is used and all the quesadillas are made. Cut the quesadillas into fourths to serve.
Store
Store the filling in an airtight container in the refrigerator for up to 3 days. Already assembled quesadillas can be stored in a sealed container in the refrigerator for 1 day. Reheat in a skillet over medium heat to crisp the tortilla back up.
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Spinach and Artichoke Chicken Quesadillas
Ingredients
- 4 ounces cream cheese softened
- 1 cup fresh parmesan cheese shredded
- 1 cup Monterey Jack cheese shredded
- 2 cloves garlic minced
- 1 (14.5 ounce) Reese Quartered Artichoke Hearts drained and roughly chopped
- ½ cup fresh baby spinach roughly chopped
- 1 cup chicken cooked and shredded, or rotisserie chicken
- 10 flour tortillas can be any size, recipe is portioned for 6 inch tortillas
Instructions
- In a medium size bowl add the cream cheese, heat in microwave (or add cream cheese to a small saucepan and heat over medium heat) heat just until softened, should be stirrable and smooth and creamy. In microwave you only need to heat for about 20-30 seconds.
- Stir in the parmesan cheese, jack cheese and minced garlic.
- Add the roughly chopped Reese Quartered Artichoke Hearts, chopped spinach, and shredded chicken. Stir until mixture is completely combined.
- Heat a skillet over medium heat. Spray lightly with cooking oil.
- Spread about ½ cup of the mixture onto one flour tortilla. Top with a second tortilla. Carefully place on the hot skillet. Cook for about 1-2 minutes, just until the tortilla starts to brown on the bottom. Carefully flip the quesadilla over to cook the other side. Cook for 1-2 minutes until the tortilla is browned.
- Remove from the heat. Continue until all the mixture is used and all the quesadillas are made.
- Cut the quesadillas into fourths. Serve warm.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night and it was absolutely delicious and we dipped them in salaa!! It has my picky husband’s approval. We even had the leftovers again tonight ❤️ THANK YOU!!!!
I’m so glad you enjoyed this Jessica! Thank you 🙂
That filling is amazing, I could eat it with a spoon!
Now I am craving this!!
This is so brilliant! I bet these quesadillas are fantastic. Can’t wait to try this recipe!!!
This is an AMAZING idea! Great flavors.
This looks off the charts!!
Very nice recipe!