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Spinach Artichoke and Chicken Quesadilla Recipe

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This Spinach Artichoke and Chicken Quesadilla is a delicious mash-up of your favorite spinach artichoke dip and a cheesy quesadilla. Packed with tender chicken, melty cheese, spinach, and artichoke hearts, it’s a quick, easy, and satisfying meal for lunch, dinner, or sharing as an appetizer.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (grilled, rotisserie, or leftover)
  • 1 cup fresh spinach (or ½ cup frozen, thawed and drained)
  • 1 cup canned artichoke hearts, chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 4 oz cream cheese, softened
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 4 large flour tortillas
  • Cooking spray or additional olive oil (for frying)

Instructions

  1. Prepare the Filling:

    • In a skillet over medium heat, warm olive oil and sauté garlic for about 30 seconds until fragrant.
    • Add spinach and cook until wilted (or skip this step if using thawed frozen spinach).
    • Stir in artichokes, cream cheese, shredded chicken, mozzarella, Parmesan, salt, and pepper. Cook until everything is well combined and the cheese is melted. Remove from heat.

  2. Assemble the Quesadillas:

    • Lay a tortilla flat and spread ¼ of the spinach artichoke chicken mixture evenly over half of the tortilla.
    • Fold the tortilla in half to form a semi-circle. Repeat with the remaining tortillas and filling.

  3. Cook the Quesadillas:

    • Heat a large skillet or griddle over medium heat and lightly coat with cooking spray or olive oil.
    • Cook each quesadilla for 2-3 minutes per side, or until golden brown and crispy, and the cheese is melted.

  4. Serve:

    • Cut into wedges and serve with sour cream, salsa, or ranch dressing.

Notes

  • Swap the chicken for cooked shrimp or keep it vegetarian by omitting the meat altogether.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Store leftovers in the fridge for up to 3 days and reheat in a skillet for best texture.

Find it online: https://ukfinda.com/spinach-artichoke-and-chicken-quesadilla-recipe/