Savory Spinach Artichoke Quesadillas

Description

These Savory Spinach Artichoke Quesadillas are a cheesy, creamy twist on the classic dip turned into a crispy handheld meal. Fresh spinach and tangy artichokes are combined with melty cheese and a touch of creaminess, all sandwiched between golden, crunchy tortillas. Perfect as a quick lunch, dinner, or party snack — these quesadillas are guaranteed to please!

Ingredients (makes 4 quesadillas)

• 4 large flour tortillas (whole wheat or regular)
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained & chopped
• 1 cup shredded mozzarella (or Monterey Jack cheese)
• ½ cup cream cheese (softened)
• 2 tbsp sour cream (or Greek yogurt)
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• Salt & pepper, to taste
• Optional: pinch of red pepper flakes for heat

Instructions

1. Prepare filling: Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted, about 2 minutes. Stir in artichokes, salt, and pepper. Remove from heat.
2. Make creamy base: In a bowl, mix cream cheese and sour cream until smooth. Add spinach-artichoke mixture and stir well.
3. Assemble quesadillas: Spread filling evenly over half of each tortilla. Sprinkle with shredded cheese, then fold tortillas in half.
4. Cook: Heat a nonstick skillet or griddle over medium heat. Cook quesadillas 2–3 minutes per side until golden brown and crispy, with melted cheese inside.
5. Serve: Slice into wedges and serve warm with salsa, guacamole, or a drizzle of ranch dressing.

Notes

• Use frozen spinach if fresh isn’t available — just thaw and squeeze out excess water.
• Add extra cheese blend like Parmesan or cheddar for more flavor depth.
• For a lighter option, swap cream cheese with Greek yogurt.

Tips

• Don’t overstuff: Too much filling can cause quesadillas to fall apart.
• Press while cooking: Use a spatula to gently press down for even crisping.
• Oven option: Bake at 400°F (200°C) for 10–12 minutes, flipping halfway, if making a large batch.
• Storage: Keep leftovers in the fridge for up to 2 days; reheat in a skillet to keep them crispy.

Servings

• Makes 4 quesadillas (serves 2–4 people depending on portion size).

Nutritional Info (per quesadilla, approx.)

• Calories: 320 kcal
• Protein: 12g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 3g
• Sodium: 480mg

Benefits

• Rich in fiber from spinach and artichokes, supporting digestion.
• Good source of protein & calcium from cheese, great for muscle and bone health.
• Customizable — add chicken, beans, or mushrooms for more nutrition.
• Quick & kid-friendly meal that also doubles as a party appetizer.

Q&A

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate un-cooked quesadillas. Cook just before serving.

Q: What can I serve them with?
A: Salsa, guacamole, sour cream, or even a fresh side salad.

Q: Can I make them vegan?
A: Absolutely! Use dairy-free cheese, vegan cream cheese, and plant-based tortillas.

Q: How do I keep quesadillas crispy when reheating?
A: Reheat in a skillet or air fryer instead of the microwave to avoid sogginess.