Spinach Artichoke Quesadillas are full of baby spinach, artichokes, and CHEESE! So. Much. Cheese! Ooey, gooey and majorly delicious!
Y’all are in for a HUGE treat today! Who loves Spinach and Artichoke as much as I do? Now, can you imagine having all that ooey-gooey dip between two crispy tortillas with a bunch of melted delicious cheese?!?! Well, you don’t have to imagine, because I’ve done it! I can’t wait to share these delicious Spinach Artichoke Quesadillas with you!
After you get them all assembled, it’s really simple – just cook the spinach artichoke quesadillas up in the skillet, flipping after a few minutes, until they are lightly browned and the cheese is melted. You could pre-make these if you want, say, if you are serving them for a party, but I would recommend assembling, then refrigerating. Right before the party I would crisp them up in the skillet, cut, and then serve. That way the tortillas will stay crispy.
These Spinach Artichoke Quesadillas are the perfect party food! You could even slice them into 8 pieces, instead of four, for more of a one bite appetizer! They are also perfect for lunch, dinner, of heck, even breakfast! I can go for spinach artichoke any place and any time!
Spinach Artichoke Quesadillas are full of baby spinach, artichokes, and CHEESE! So. Much. Cheese! Ooey, gooey and majorly delicious!
- 1/4 TBS oil
- 8 ounces artichoke hearts drained and chopped
- 6 ounces baby spinach leaves
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 8 TortillaLand flour tortillas found at Costco
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Using a large skillet, cook 8 tortillas as directed on package (just heat on each side for 60 seconds).
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Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella and Parmesan cheeses, and let it melt entirely while stirring. Season with salt and pepper to taste. Remove from heat.
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Assemble your quesadillas: Spread about 1/4 cup of the mixture on 4 of the tortillas, then top with remaining tortillas.
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*Heat a large skillet over medium heat, add each quesadilla and heat for 1-2 minutes per side, until crisp; careful not to burn.
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Remove from skillet and repeat for all quesadillas. Cut into 4ths and serve.
*If your tortillas are already crispy enough, you can just add filling, and serve immediately.
Thanks for visiting!
– Allyson
This post was sponsored by TortillaLand, but all opinions are my own.
I would make mini egg and cheese tortilla cups with kids, they love baking and cooking, this is one fun and easy recipe enjoy with them.
Yes! This is SO easy to make, so kids can definitely help!
just got back from cosco with the dip & tortillas…. never dawned on me to put them together… that will be my dinner tonight. thnx maude
Yay! Hope you love them!
Don’t mind me, I’m the weirdo who wants to face plant into that quesadilla and become one with it. Holy moly your recipe looks amazing!!! Great job 🙂
I love spinach and artichoke dip, and putting between tortillas – with ALL that cheese! – sounds amazing!
I’m making these ASAP! All the things I love all in one sandwich!
I’m an artichoke lover and these look soooo good! What a great meal for lunch or dinner!
I must make this for lunch asap! Looks delish!
I am a total sucker for a good quesadilla…can’t wait to try!
Pretty sure these are some of the best quesadillas ever!
All that cheesy deliciousness!
I could make a meal out of these……very happily!