Fresh Spinach Artichoke And Chicken Quesadilla Recipe to Savor

Melted cheese and crispy tortillas combine in this mouthwatering spinach artichoke and chicken quesadilla that promises a flavor explosion.

Packed with tender chicken and creamy artichoke chunks, this recipe delivers comfort in every bite.

The spinach adds a vibrant green touch and extra nutrition to this classic Mexican-inspired dish.

Each quesadilla comes together quickly, making it perfect for busy weeknights or spontaneous gatherings.

Layers of savory ingredients create a satisfying meal that feels both indulgent and wholesome.

Crisp edges and gooey center guarantee a delightful textural experience that keeps you coming back for more.

Serve these quesadillas hot and watch them disappear in minutes.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 450 kcal

Servings: 5

What Goes Into Spinach Artichoke And Chicken Quesadilla Recipe

• Olive Oil: Adds rich flavor and helps prevent sticking while sautéing ingredients.
• Garlic: Provides aromatic depth and enhances overall savory profile of the dish.
• Spinach: Delivers vibrant color, nutrients, and earthy taste to the quesadilla filling.
• Frozen Spinach: Convenient alternative with similar nutritional benefits, requires thawing before use.
• Artichoke Hearts: Brings tangy, slightly nutty flavor and soft texture to the mixture.

• Shredded Chicken: Lean protein source that adds substantial texture and satisfying heartiness.
• Cream Cheese: Creates smooth, creamy consistency and binds ingredients together.
• Mozzarella: Provides classic melting quality and mild, stretchy cheese experience.
• Parmesan: Introduces sharp, salty notes that elevate overall flavor complexity.

• Tortillas: Soft, flexible wrapper that holds filling and creates crispy exterior when cooked.
• Cooking Spray: Helps achieve golden, non-stick surface for perfect quesadilla texture.
• Salt: Enhances and balances the combined flavors of ingredients.
• Black Pepper: Adds gentle warmth and subtle spiciness to the filling.

Helpful Tools For Spinach Artichoke And Chicken Quesadilla Recipe

• Large Skillet: Essential for sautéing spinach, cooking filling, and grilling quesadillas.
• Spatula: Perfect for stirring ingredients and flipping quesadillas.
• Cutting Board: Needed for prepping ingredients and chopping if necessary.
• Sharp Knife: Helpful for cutting ingredients and slicing quesadillas into wedges.
• Measuring Spoons: Useful for accurately measuring salt and pepper.

How To Prepare Spinach Artichoke And Chicken Quesadilla Recipe

• Sizzle Aromatic Garlic

In a searing skillet, dance olive oil and garlic until they whisper their fragrant secrets. Toss in fresh spinach, letting it wilt into vibrant green ribbons.

• Blend Creamy Goodness

Fold artichokes, cream cheese, tender shredded chicken, and melty cheeses into the spinach mixture. Stir until everything melds into a luxurious, creamy harmony. Season with salt and pepper for a flavor explosion.

• Craft Crispy Quesadillas

Spread the luscious filling across half a tortilla, then fold into a half-moon. Nestle each quesadilla onto a sizzling skillet, cooking until each side turns a gorgeous golden brown and cheese oozes invitingly.

• Slice and Celebrate

Cut your masterpiece into tempting wedges. Serve with a dollop of cool sour cream, zesty salsa, or creamy ranch for the ultimate flavor adventure.

Easy Tips For Spinach Artichoke And Chicken Quesadilla Recipe

• Drain Excess Moisture: Squeeze thawed spinach in a clean kitchen towel to remove extra water, preventing soggy quesadillas and ensuring a crispy texture.
• Swap Chicken Options: Use rotisserie chicken for quick preparation, or replace with turkey, shredded beef, or plant-based protein like seasoned tofu for diverse dietary needs.
• Cheese Blend Magic: Experiment with different cheese combinations like pepper jack for heat, gouda for smokiness, or sharp cheddar for extra tang, creating unique flavor profiles.
• Gluten-Free Twist: Use corn tortillas instead of flour tortillas for a gluten-free version. For low-carb alternatives, wrap the filling in large lettuce leaves or use cauliflower tortillas.
• Make-Ahead Strategy: Prepare filling in advance and store in refrigerator for up to 3 days. Assemble quesadillas right before cooking to maintain optimal crispiness and fresh flavor.

Serving Ideas For Spinach Artichoke And Chicken Quesadilla Recipe

• Party Plate Presentation: Arrange quesadilla wedges artfully on a colorful platter with small dipping bowls of sour cream, salsa, and ranch dressing placed strategically around the edges for easy access.
• Fresh Herb Garnish: Sprinkle chopped fresh cilantro or green onions over the top of the quesadillas just before serving to add a bright, zesty pop of color and extra flavor.
• Southwestern Side Kick: Complement the quesadillas with a quick black bean and corn salad or a crisp mixed green salad with a light lime vinaigrette to balance the rich, cheesy filling.
• Movie Night Munch: Cut quesadillas into smaller bite-sized triangles for perfect handheld appetizers during game nights, movie marathons, or casual gatherings with friends.

Storage Plans For Spinach Artichoke And Chicken Quesadilla Recipe

• Quick Batch Preparation: Make multiple quesadillas ahead of time and store them in the refrigerator for easy weeknight meals. Wrap each quesadilla individually in aluminum foil for convenient reheating.
• Freezer-Friendly Option: Stack quesadillas between parchment paper, place in a freezer-safe container, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Efficient Reheating Technique: Warm refrigerated or thawed quesadillas in a skillet over medium heat for 2-3 minutes on each side to restore crispiness. Avoid microwave heating to maintain texture.
• Smart Leftover Management: Store unused filling in an airtight container in the refrigerator for 3-4 days. Use as a delicious topping for salads, crackers, or additional quesadilla batches.

Crispy Spinach Artichoke And Chicken Quesadilla Recipe

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4.7 from 34 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Homemade spinach artichoke and chicken quesadilla brings creamy Mediterranean flavors to Mexican-inspired cuisine. Each crispy tortilla layer delivers rich, melted cheese and tender chicken that satisfies hungry diners.

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Ingredients

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• 4 large flour tortillas
• 2 cups (473 ml / 16 oz) cooked chicken, shredded
• 4 oz (113 g) cream cheese, softened
• 1 cup (237 ml) fresh spinach
• 1 cup (237 ml) canned artichoke hearts, chopped
• 1 cup (237 ml) shredded mozzarella cheese
• ½ cup (118 ml) shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp (15 ml) olive oil
• Salt and black pepper, to taste
• Cooking spray or additional olive oil (for frying)

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Instructions

1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, then introduce fresh spinach, wilting it into a vibrant green base.
2. Blend Filling: Fold in artichoke pieces, cream cheese, shredded chicken, mozzarella, and Parmesan. Season with salt and pepper, stirring until the mixture becomes a smooth, cohesive blend with melted cheese.
3. Assemble Quesadilla: Spread the spinach artichoke chicken mixture evenly across half of a large tortilla, then fold into a half-moon shape, creating a compact flavor package.
4. Crisp and Cook: Lightly coat a skillet or griddle with cooking spray or olive oil. Place the quesadilla on the heated surface, cooking each side for 2-3 minutes until golden brown and crispy, with a caramelized exterior and melted interior.
5. Serve and Garnish: Transfer to a cutting board and slice into triangular wedges. Accompany with sour cream, salsa, or ranch dressing for an enhanced flavor experience.

Notes

• Optimize Cheese Melting: Grate cheeses at room temperature for smoother, faster melting and more even distribution throughout the quesadilla filling.
• Prevent Soggy Tortillas: Pat spinach and artichoke dry after cooking to remove excess moisture, ensuring a crisp and golden tortilla exterior.
• Control Heat Intensity: Use medium-low heat when cooking quesadillas to achieve a perfectly golden-brown crust without burning the tortilla or overcooking the filling.
• Dietary Adaptation: Swap regular tortillas with gluten-free alternatives, use dairy-free cheese substitutes, or replace chicken with plant-based protein for specialized dietary needs.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 80 mg