Name: Spinach Artichoke Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 14oz. can quartered artichoke hearts; 1/2 10oz. box frozen chopped spinach (about 1 cup once thawed and squeezed); 1/4 cup sour cream; 2 oz. cream cheese (about 1/4 cup); 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/8 tsp garlic powder; 1/8 tsp crushed red pepper (optional); Salt and pepper to taste; 4 7-inch flour tortillas

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Why You’ll Love Spinach Artichoke QuesadillasRecipe

You’ll love this recipe because it transforms leftover dip (like spinach‑artichoke) into a full, comforting meal in just minutes. The creamy filling, crispy tortilla, melty cheese‑like texture and a hint of heat from hot sauce make it flavorful and fun. It’s perfect for lunch, a quick dinner, or using up leftovers in a delicious way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/3 cup spinach artichoke dip
1 medium flour tortilla
1/3 cup shredded rotisserie (or cooked) chicken
Dash of hot sauce

Directions

Spread the spinach artichoke dip over one half of the tortilla.
Top with the shredded chicken pieces and add a couple dashes of your favorite hot sauce.
Fold the tortilla in half to close it.
Place the folded tortilla in a dry skillet over medium heat (no oil needed).
Cook until the bottom side is brown and crispy, then flip and cook the other side until brown and crispy.
Remove from the skillet and slice into pieces (two or three) with a pizza cutter or large knife. Serve immediately while hot and gooey.

Servings and timing

Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

Swap the chicken for a fried egg instead for a breakfast‑style twist.
Skip the protein entirely for a vegetarian version, just use extra dip.
Try different dips instead of spinach artichoke: black bean dip, queso, buffalo chicken dip, etc.
Use whole wheat or gluten‑free tortillas if preferred.
Add extra toppings inside before cooking: sliced jalapeños, sautéed mushrooms, spinach leaves, or chopped olives.

Storage/Reheating

Leftover quesadilla pieces should be stored in an airtight container in the fridge for up to 2 days.
To reheat, place in a dry skillet over medium heat for 1‑2 minutes per side until the tortilla is crisp again and the filling is warmed through. You can also reheat in an oven at 375°F (~190°C) for about 5 minutes or in a toaster oven. Avoid microwaving if you want to preserve the crisp texture of the tortilla.

FAQs

What can I use if I don’t have spinach artichoke dip?

You can substitute any creamy dip you have on hand: black bean dip, queso, buffalo chicken dip, or even a homemade spinach‑artichoke mixture.

Can I make this for more than one person?

Yes, simply scale up the ingredients (e.g., 2 tortillas, 2 × dip, 2 × chicken) and cook each quesadilla separately in the skillet.

Can I freeze these quesadillas?

While you can freeze them, the texture of the tortilla may get soggy upon thawing. If freezing, wrap individually and reheat in a skillet or oven to restore as much crispness as possible.

What kind of cheese should I use?

The recipe uses a dip that already has a creamy, cheesy texture. If you like extra cheese, you can sprinkle a little shredded cheddar or mozzarella inside before cooking.

Is a skillet necessary?

A skillet is ideal for getting a crisp exterior. If you don’t have one, you can use a non‑stick pan, or for convenience use a sandwich press or panini maker.

Can I make this vegetarian or vegan?

Yes — skip the chicken for vegetarian. For vegan, use a dairy‑free spinach artichoke dip and a vegan tortilla, and skip or substitute the protein with beans or tofu.

How spicy will this be?

The hot sauce adds a dash of heat. You can control the spice level by using more or less hot sauce, or omit it entirely for a milder version.

Can I add vegetables inside?

Absolutely. Add sautéed mushrooms, chopped spinach, bell peppers, or other veggies alongside the dip and chicken to boost nutrition and volume.

How important is the tortilla type?

Using a medium flour tortilla works best for fold‑and‑cook quesadillas because it’s pliable and gets nicely crisped. You can try corn tortillas, whole wheat, or gluten‑free alternatives, but cooking time and crispiness may vary.

What’s the best way to serve it?

Serve right away while it’s hot and melty. You can accompany it with a small side salad, some salsa, sour cream or guacamole for dipping.

Conclusion

This spinach artichoke quesadilla is a brilliant way to turn a simple dip into a satisfying meal in just minutes. With creamy filling, melty texture, and the option to customize with protein, veggies or spice level, it becomes a go‑to quick lunch or dinner. Whether you’re using leftovers or just want something easy and delicious, this recipe hits the mark.