Spinach Artichoke Quesadillas

These creamy spinach quesadillas are loaded with spinach, artichoke hearts, and melted cheese. for an easy-to-make lunch.

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Table of Contents

Spinach Artichoke Quesadillas Ingredients
Cheesy Spinach Artichoke Quesadillas Substitutions And Additions
How To Make This Spinach Artichoke Quesadillas Recipe
How To Serve Artichoke Spinach Quesadillas
Spinach Artichoke Quesadillas Storage Tips
Why Spinach Artichoke Quesadillas are the Best
Frequently Asked Questions
More Recipes You’ll Love
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These super cheesy spinach artichoke quesadillas are oozing with a mozzarella and cream cheese filling. Lightly seasoned veggies and a perfectly grilled tortilla make these an irresistible lunch or dinner that only takes a few minutes to make.

Spinach Artichoke Quesadillas Ingredients

spinach artichoke quesadillas raw ingredients that are labeled

This dish is a blend of textures and flavors, offering the extra creaminess of the quesadilla filling contrasted against the crisp exterior of the golden brown flour tortilla.

If you love spinach dip, this recipe is a great way to enjoy all the flavor combos in quesadilla form.

Ideal for a quick lunch, a convenient dinner, or as a crowd-pleasing appetizer, these creamy spinach artichoke quesadillas will become a favorite!

You will need:

½ tablespoon of olive oil
½ cup of cream cheese
1 teaspoon of minced garlic
8 ounces (1 cup) of artichoke hearts, chopped and drained
2 cups of baby spinach leaves
2 cups of shredded mozzarella cheese
¼ cup of shredded Parmesan
2 large tortillas

Cheesy Spinach Artichoke Quesadillas Substitutions And Additions

SPINACH: You can use kale if spinach isn’t your favorite. We recommend sauteeing kale until it’s soft.

SHRIMP: You can add shrimp to your quesadillas for some additional flavor. Just saute it along with your veggies.

CHICKEN: Who doesn’t love chicken? You can add some chicken to these quesadillas.

We recommend cooking it beforehand and then adding it back into your veggie mix. Leftover baked chicken breast or rotisserie chicken would be ideal.

CHEESE: Experiment with other cheeses like pepper Jack for a spicy kick, Monterey Jack, or fiesta cheese.

SOUR CREAM: Greek yogurt is a great alternative that still provides creaminess. For a dairy-free option, use a plant-based sour cream or unsweetened coconut yogurt.

VEGGIES: You could add bell peppers, zucchini, or mushrooms to these spinach artichoke dip quesadillas.

How To Make This Spinach Artichoke Quesadillas Recipe

STEP ONE: Get a large skillet and place it over medium heat. Combine olive oil and cream cheese until the cream cheese has melted.

This should take about two to three minutes.

STEP TWO: Stir in minced garlic, artichokes, and spinach. Cook until the spinach starts to shrink, about two to three minutes.

garlic, artichokes, and spinach in a pot

STEP THREE: Add in the mozzarella and parmesan cheese. Stir until melted, and then remove from heat.

mozzarella and parmesan cheese added to the pot

STEP FOUR: Get a clean and dry frying pan, then place it over medium heat.

Place a tortilla in the pan, scoop out ¼ of the spinach mixture, and spread it across one-half of the tortilla.

spinach artichoke mixture placed on top of a tortilla in a pot

Fold the other half of the tortilla over the filling side and then heat it for one to two minutes per side or until lightly browned.

OUR RECIPE DEVELOPER SAYS

Flour tortillas take in a lot of oil. We recommend coating your pan with canola oil before placing the tortilla in the pan.

Try not to overfill your quesadilla. We know the filling is yummy, but an overfull quesadilla won’t cook as well.

STEP FIVE: Remove from the pan and cut them into three triangles.

Then repeat these steps with the remaining mixture and tortillas.

STEP SIX: Serve hot or warm.

How To Serve Artichoke Spinach Quesadillas

Pair these quesadillas with a side of fresh salsa, sour cream, pico de Gallo, and fresh guacamole. The salsa’s zesty flavors and the guacamole’s creamy goodness perfectly complement the rich and cheesy quesadillas.

For a lighter meal, serve the quesadillas with a crisp and refreshing tomato cucumber salad.

For shareable cheesy quesadillas, try our tasty sheet pan quesadillas. For a more classic Mexican flavor, try our cheesy beef quesadillas.

Love this classic combo? Try our spinach artichoke grilled cheese as well. Plus, you can’t go wrong serving tortilla chips, crackers, and veggies along with our authentic spinach artichoke dip.

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Spinach Artichoke Quesadillas Storage Tips

IN THE FRIDGE: You can store your leftovers in a sealed food storage container for one to two days.

IN THE FREEZER: You can freeze these vegetarian quesadillas in a freezer-safe container or bag for up to two months.

How to Reheat Cheesy Spinach Quesadillas

Microwave: Place a damp paper towel over the quesadilla. This helps keep the tortilla moist and prevents it from drying out. Heat in short bursts (about 20-30 seconds), checking frequently to ensure it doesn’t overheat and the cheese is melted evenly. Halfway through, flip or rotate the quesadilla for even reheating.
Oven: Preheat your oven to around 350°F and place your quesadillas on a cookie sheet. You can line it with parchment paper for easy cleanup. If the quesadilla feels a bit dry, you can lightly brush it with a bit of oil or butter. Heat for about 5-10 minutes, depending on the thickness. Flip halfway through for even heating.
Airfryer: Preheat the air fryer to around 350°F. Place the quesadilla in a single layer in the air fryer basket. Do not overlap for even cooking. Cook for about 3-5 minutes. The air fryer works quickly, so keep an eye on it. Flip the quesadilla halfway through to ensure it heats evenly and gets crispy on both sides.

Why Spinach Artichoke Quesadillas are the Best

Flavorful Combination: The blend of creamy artichoke, fresh spinach, and melted cheese creates a rich and satisfying taste that’s both comforting and delicious. This combination offers a delightful balance of earthy, tangy, and cheesy flavors.

Versatility: These quesadillas are versatile, making them perfect for various occasions, whether it’s a quick weeknight dinner, a party appetizer, or a comforting weekend lunch.

Easy and Quick to Prepare: One of the best things about Spinach Artichoke Quesadillas is their simplicity and speed of preparation. With just a few ingredients and minimal cooking time, you can have a delicious meal or snack ready in no time.

Nutritious: Spinach is a superfood, packed with vitamins, minerals, and antioxidants, while artichokes are high in fiber and nutrients. This dish is a tasty way to incorporate healthy vegetables into your diet.

Comfort Food Appeal: With its warm, gooey cheese and hearty fillings, it falls perfectly into the category of comfort food. It’s satisfying and can lift your spirits with its familiar and cozy taste.

Ideal for Sharing: Quesadillas are great for sharing, making them a social food ideal for gatherings, family dinners, or as a shareable appetizer. They’re easy to divide and enjoyed by people of all ages.

close up shot of spinach artichoke quesadillas on a wooden board

These yummy spinach artichoke quesadillas are full of veggies and are super easy to make You can make this a vegetarian dish or add in some tasty meat for a hearty meal.

Frequently Asked Questions

Can I use a different type of tortilla for this homemade quesadillas recipe?

You can use whole wheat tortillas, corn tortillas, or gluten-free tortillas if you have dietary restrictions or prefer a different flavor.

Are artichoke hearts in water or marinated artichoke hearts better for this recipe?

Either will work, but marinated artichoke hearts can add an extra layer of flavor. Just be sure to drain them well before using them.

What’s the best way to prevent the quesadillas from getting soggy?

Make sure to drain excess moisture from ingredients like spinach and artichoke hearts. Additionally, avoid overloading the quesadillas with filling, as this can make them soggy.

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Spinach Artichoke Quesadillas

5 from 1 vote

These creamy spinach quesadillas are loaded with spinach, artichoke hearts, and melted cheese. for an easy-to-make lunch.

Prep Time 10

Cook Time 20

Total Time 30

Servings

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Ingredients

½ tablespoon olive oil
½ cup cream cheese
1 teaspoon garlic, minced
8 ounces artichoke hearts, chopped and drained (1 cup)
2 cups baby spinach leaves
2 cups mozzarella cheese, shredded
¼ cup parmesan cheese, shredded
2 large tortillas

Instructions

In a large 12-inch frying pan over medium heat, combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
Stir in minced garlic, artichokes, and spinach. Cook until the spinach starts to shrink, about 2 to 3 minutes.
Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out ¼ of the spinach mixture and spread it out across one-half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side until lightly browned.
Cut into 3 triangles. Repeat steps with remaining mixture and tortillas.
Serve hot or warm.

Notes

Flour tortillas take in a lot of oil. We recommend coating your pan with canola oil before placing the tortilla in the pan. Try not to overfill your quesadilla. We know the filling is yummy, but an overfull quesadilla won’t cook as well.
Dip your quesadillas in some sour cream for a tasty addition to this dinner.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lenore Ortyl Editorial Director
Lexus Monroe Editorial Assistant

Spinach Artichoke Quesadillas

Spinach Artichoke Quesadillas Ingredients

Cheesy Spinach Artichoke Quesadillas Substitutions And Additions

How To Make This Spinach Artichoke Quesadillas Recipe

How To Serve Artichoke Spinach Quesadillas

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