Spinach and 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. I found this recipe from pinterest, and changed it up just slightly to match my tastes. I used a little more cream cheese and parmesan cheese than the recipe called for, 1oz less spinach (mostly because it comes in a 5oz container or 12oz and I don’t need all that extra), and a different kind of tortilla shell.

Spinach and Artichoke Quesadillas
Cook Time
30 mins
Total Time
30 mins
Course: Main Dish
Servings: 4 full quesadillas
  • 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
  1. Heat oil in large stock pot over medium-high heat
  2. Add chopped artichoke hearts and cook for 1-2 minutes
  3. Lower heat to medium and add spinach
  4. Cook spinach, stirring constantly, until wilted
  5. Add cream cheese, mozzarella cheese, and parmesan cheese and stir until melted
  6. Spread 1/4 of the mixture on 4 of the tortillas
  7. Top with other tortillas
  8. Use medium skillet to heat quesadillas, flipping after a few minutes
  9. Slice up and serve warm

Spinach and Artichoke Quesadillas Spinach and Artichoke Quesadillas

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