Why You’ll Love This Recipe

This recipe combines the beloved flavors of spinach artichoke dip with the convenience of a handheld quesadilla. It’s quick to prepare, packed with vegetables, and offers a creamy, cheesy filling that’s both comforting and delicious. Plus, it’s easily customizable to suit your taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flour or corn tortillas
Fresh spinach (chopped)
Canned artichoke hearts (drained and chopped)
Cream cheese (softened)
Sour cream or Greek yogurt
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Garlic powder
Onion powder
Salt and pepper
Olive oil or butter (for cooking)

Directions

In a bowl, mix together cream cheese, sour cream or Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth.
Stir in chopped spinach, artichoke hearts, mozzarella, and Parmesan cheese until well combined.
Heat a large skillet over medium heat and lightly grease with olive oil or butter.
Place one tortilla in the skillet and spread a generous amount of the spinach-artichoke mixture evenly over half of the tortilla.
Fold the tortilla over to cover the filling and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Remove from heat and let cool slightly before slicing into wedges.
Serve warm with salsa, sour cream, or your favorite dipping sauce.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Variations

Use gluten-free or low-carb tortillas to suit dietary needs.
Add cooked chicken for extra protein.
Mix in jalapeños or red pepper flakes for a spicy kick.
Substitute mozzarella with pepper jack or cheddar for different cheese flavors.

Storage/Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven to restore crispiness. Avoid microwaving to prevent sogginess.

FAQs

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding.

Can I make the filling ahead of time?

Yes, prepare the spinach-artichoke mixture in advance and refrigerate until ready to use.

What’s the best cheese for quesadillas?

Mozzarella melts well and has a mild flavor, but you can also use cheddar, Monterey Jack, or pepper jack.

Are these quesadillas vegetarian?

Yes, this recipe is vegetarian but can be modified to include meat.

Can I freeze spinach artichoke quesadillas?

It’s best to freeze before cooking; reheat in an oven or toaster oven for best texture.

How do I prevent soggy quesadillas?

Cook on medium heat and avoid overfilling to maintain crispness.

Can I use different tortillas?

Yes, flour, corn, whole wheat, or gluten-free tortillas all work well.

Can I add other veggies?

Yes, mushrooms, bell peppers, or onions make great additions.

Is this recipe keto-friendly?

Use low-carb tortillas or make your own to keep it keto-friendly.

How do I store leftover quesadillas?

Keep in an airtight container in the fridge and reheat shortly before serving.

Conclusion

Spinach Artichoke Quesadillas are a delicious, easy-to-make dish that combines creamy, cheesy spinach artichoke filling with crispy tortillas for a satisfying snack or meal. Perfect for busy days or casual entertaining, these quesadillas offer a tasty way to enjoy classic dip flavors in a handheld form.