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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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