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Spinach Artichoke Quesadillas

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close up shot of spinach artichoke quesadillas stacked on a wooden board
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
  1. Spinach Artichoke Quesadillas Ingredients
  2. Substitutions And Additions
  3. How To Make This Spinach Artichoke Quesadillas Recipe
  4. How To Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

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.

close up shot of spinach artichoke quesadillas stacked on a wooden board

Spinach Artichoke Quesadillas Ingredients

spinach artichoke quesadillas raw ingredients that are labeled
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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

Substitutions And Additions

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

CREAM CHEESE: You can use cashew/almond cream cheese. We recommend almond cream cheese as a substitute because the consistency is similar to cream cheese. 

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.

How To Make This Spinach Artichoke Quesadillas Recipe

STEP ONE: Get a large 12-inch frying pan and place it over medium heat. Combine olive oil and cream cheese until the cream cheese has melted.

This should take about 2-3 minutes.

oil and cream cheese added to a pot

STEP TWO: Stir in minced garlic, artichokes, and spinach. Cook until the spinach starts to shrink, about 2-3 minutes.

garlic, artichokes, and spinach in a pot

STEP THREE: Add in the mozzarella and parmesan cheese. Stir until it’s 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.

quesadillas cut on a wooden board

STEP SIX: Serve hot or warm.

PRO TIP:

Dip your quesadillas in some sour cream for a tasty addition to this dinner.

How To Serve

Pair these quesadillas with a side of fresh salsa and guacamole. The zesty flavors of the salsa and the creamy goodness of guacamole 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.

Storage

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.

You can reheat them for up to four months, but we recommend eating them within the first two months for the best quality.

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 (try this awesome recipe for steak quesadillas, too!). 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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close up shot of spinach artichoke quesadillas stacked on a wooden board

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

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

Calories: 368kcal | Carbohydrates: 13g | Protein: 18g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 867mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2215IU | Vitamin C: 4mg | Calcium: 415mg | Iron: 1mg
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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!

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