Print

Creamy Spinach Artichoke Quesadillas You’ll Love

Close-up of stacked, grilled Creamy Spinach Artichoke Quesadillas oozing with melted cheese and green filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make satisfying, creamy spinach and artichoke quesadillas using a simple cheese and cream cheese base. This recipe is quick for weeknights or great as a party appetizer.

Ingredients

Scale
  • 4 large flour tortillas
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter or cooking spray

Instructions

  1. In a medium bowl, combine the softened cream cheese, Monterey Jack cheese, Parmesan cheese, sour cream, minced garlic, salt, and pepper. Mix until smooth and fully combined.
  2. Fold in the dried spinach and chopped artichoke hearts until evenly distributed throughout the cheese mixture. This is your creamy filling.
  3. Spread half of the filling mixture evenly over one half of each of the four tortillas, leaving a small border around the edge.
  4. Fold the empty half of each tortilla over the filling to create a half-moon shape. Press the edges gently to seal.
  5. Heat a large skillet or griddle over medium heat. Add butter or cooking spray.
  6. Place one or two quesadillas in the hot skillet. Cook for 3 to 4 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and the cheese filling is completely melted and hot.
  7. Remove from the skillet, slice into wedges, and serve immediately. Repeat with remaining tortillas.

Notes

  • Squeeze as much water out of the thawed spinach as possible; excess moisture will make the filling watery.
  • For crispier results, you can bake the assembled quesadillas at 400 degrees Fahrenheit for 10 minutes, flipping halfway through.
  • Serve with salsa or extra sour cream for dipping.

Nutrition

Find it online: https://cookerycourier.com/creamy-spinach-artichoke-quesadillas-youll-love/