I still remember the first time I discovered my love for quesadillas. It was during a summer trip to Mexico with my best friend. We were backpacking through small towns, indulging in the local street food, and savoring every bite. On one particularly hot afternoon, we stumbled upon a tiny food stand nestled between colorful market stalls. The woman behind the counter offered us freshly made quesadillas, and I was hooked after just one bite. The combination of warm, melty cheese with vibrant, flavorful fillings was simple yet completely unforgettable. I’ve since taken that love and incorporated it into my own kitchen, putting my own spin on this Mexican classic.
Fast forward a few years, and quesadillas have become a household favorite for casual family dinners or weekend gatherings. They’re quick, easy, and can be tailored to fit just about any flavor profile. One day, while prepping a family lunch, I was inspired to combine two of my favorite comfort foods—spinach artichoke dip and quesadillas. The result? This creamy, cheesy Spinach and Artichoke Quesadilla that my family devours every time.
The thing about spinach and artichoke dip is that it’s rich, tangy, and absolutely perfect as a quesadilla filling. The marriage of creamy cheeses, marinated artichokes, and savory spinach brings back memories of sharing dips at family gatherings, but with a crispy, cheesy tortilla twist. What makes this quesadilla special is the balance of flavors—the slight heat from the cayenne pepper, the garlic’s aromatic punch, and the mild tang of Dijon mustard all melt together beautifully. And trust me, the minute you take that first bite, you’ll understand why these quesadillas always fly off the plate at my house.
Whether you’re looking for a quick weeknight dinner or a fun dish to serve at your next gathering, this recipe will impress every time. And, it’s so easy, you’ll wonder why you didn’t think of it sooner. Pair it with sour cream, salsa, or even guacamole, and you’ve got yourself a satisfying meal that transports you straight to those sunny Mexican streets.
Preparing Spinach and Artichoke Quesadilla
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Ingredients
- 8-inch flour tortillas (8 pieces)
- 12 oz. chopped spinach (thawed and squeezed dry)
- 2 oz. marinated artichoke hearts (chopped, about 3 hearts)
- 4 oz. cream cheese or whipped cottage cheese
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 oz shredded mozzarella cheese
- Shredded Monterey Jack cheese (for tortillas)
- Vegetable oil (for frying)
Directions
- Chop the marinated artichoke hearts into small pieces and set them aside.
- Ensure the thawed spinach is completely drained by squeezing out any excess moisture.
- In a large bowl, mix together the spinach, artichokes, cream cheese, mozzarella, mayonnaise, Dijon mustard, and garlic until smooth.
- Season the mixture with salt, onion powder, black pepper, and cayenne pepper, stirring until fully incorporated.
- Lay a tortilla flat and sprinkle a layer of shredded Monterey Jack cheese on half of it. Spoon a portion of the spinach and artichoke mixture over the cheese and sprinkle another layer of cheese on top.
- Fold the tortilla in half, pressing lightly to spread the filling evenly.
- Repeat with the remaining tortillas and filling.
- In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Cook each quesadilla for about 2 minutes per side or until golden brown and crispy. Flip carefully and cook the other side.
- Continue frying the rest of the quesadillas, adding more oil if needed. Once done, allow them to rest for a minute before cutting and serving.
- Serve warm with sour cream or salsa as dipping sauces.
Storing Suggestion
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain crispness.
Cooking Tips
For a creamier texture, you can substitute whipped cottage cheese for cream cheese. Feel free to adjust the amount of cayenne pepper depending on your spice preference.
Serving Suggestions
Pair these quesadillas with a tangy salsa, guacamole, or a dollop of sour cream for added flavor. For a full meal, serve alongside a light salad or tortilla chips.
Ingredient Substitutions
If you don’t have Monterey Jack cheese, you can use cheddar or even a Mexican cheese blend. For a dairy-free option, swap out the cheese with a plant-based alternative.
Seasonal Variations
During the summer, try adding fresh corn kernels or roasted red peppers to the filling. In the fall, experiment with adding a handful of sautéed mushrooms for a heartier dish.
Allergen Information
This recipe contains dairy from the cheese and cream cheese. For a dairy-free version, use dairy-free cheeses and cream cheese alternatives. It is naturally gluten-free if you use gluten-free tortillas.
FAQ:
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Simply sauté it in a pan until wilted and squeeze out any excess moisture before adding it to the mixture.
How do I prevent the quesadillas from becoming soggy?
Make sure the spinach is thoroughly drained and avoid overfilling the tortillas. Letting the quesadillas rest for a minute after cooking also helps prevent sogginess.
Can I bake the quesadillas instead of frying them?
Yes, you can bake them in a preheated 375°F oven for about 10-12 minutes or until the tortillas are crisp and the cheese is melted.
Can I freeze the quesadillas?
Yes, wrap each quesadilla individually in plastic wrap or foil, and freeze for up to 2 months. Reheat in the oven or on the stovetop for best results.
What’s the best way to reheat leftover quesadillas?
Reheat them in a skillet over medium heat to maintain crispiness, or use the oven at 350°F for 5-7 minutes. Avoid microwaving as it can make them soggy.
Can I add meat to the recipe?
Absolutely! You can add cooked chicken, ground beef, or even shrimp to the filling for a heartier version of this quesadilla.
Spinach and Artichoke Quesadilla
Ingredients
- 8 8-inch flour tortillas pieces
- 12 oz. chopped spinach thawed and squeezed dry
- 2 oz. artichoke hearts marinated, chopped, about 3 hearts
- 4 oz. cream cheese or whipped cottage cheese
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 oz. shredded mozzarella
- Shredded Monterey Jack cheese for tortillas
- Vegetable oil for frying
Instructions
- Chop about 3 marinated artichoke hearts into small pieces and set aside.
- Thaw and drain the frozen chopped spinach, ensuring it is well-drained.
- In a mixing bowl, combine the spinach, chopped artichokes, cream cheese, mozzarella, mayonnaise, Dijon mustard, and minced garlic. Stir until well combined.
- Add the salt, onion powder, black pepper, and cayenne pepper to the mixture and mix thoroughly.
- On one side of a tortilla, sprinkle some shredded Monterey Jack cheese. Spread a portion of the spinach dip mixture over the cheese, then top with a bit more shredded cheese.
- Fold the tortilla in half and press gently to even out the filling.
- Repeat the process with the remaining tortillas and filling.
- Heat about a tablespoon of vegetable oil in a large skillet over medium heat. Cook the quesadilla for about 2 minutes on each side or until golden brown and crispy. Flip and cook the other side.
- Continue cooking the remaining quesadillas, adding more vegetable oil to the skillet as needed.
- Allow the quesadillas to rest for a minute before serving. Enjoy with your favorite dips like sour cream and salsa.
