Description
Spinach and Artichoke Quesadillas are crispy, creamy, and packed with gooey cheese, sautéed spinach, and tangy artichokes—ready in just 30 minutes for a perfect vegetarian meal or snack.
Ingredients
• 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 flour tortilla shells (medium)
Instructions
1. Heat olive oil in a large stockpot over medium-high heat.
2. Add chopped artichoke hearts and sauté for 1–2 minutes.
3. Reduce heat to medium, then stir in spinach. Cook until wilted.
4. Add cream cheese, mozzarella, and parmesan. Stir until melted and creamy.
5. Spread 1/4 of the mixture onto 4 tortillas, then top with remaining tortillas.
6. Toast in a skillet over medium heat, flipping after 2–3 minutes until golden.
7. Slice into quarters and serve warm.
Notes
– Use frozen spinach if needed—just thaw and drain it well.
– Try Monterey Jack or provolone as cheese substitutes.
– To make gluten-free, use your favorite GF tortillas.
– These quesadillas freeze well when wrapped tightly and reheated in a skillet.
– Add a pinch of red pepper flakes for a mild kick.
- Prep Time: 5
- Cook Time: 25
- Method: Skillet
- Cuisine: American