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Stack of cheesy spinach and artichoke chicken quesadillas.
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5 from 3 votes

Spinach and Artichoke Chicken Quesadillas

Quick and easy these Spinach Artichoke Quesadillas feature a creamy and cheesy spinach artichoke dip and shredded chicken inside a toasted flour tortilla.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer/Dinner
Cuisine: American, Mexican
Servings: 5
Author: Serene

Equipment

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

Nutrition

Serving: 1 | Calories: 492kcal | Carbohydrates: 42g | Protein: 34g | Sugar: 4g