Spinach Artichoke and Chicken Quesadilla

This Spinach Artichoke and Chicken Quesadilla combines the creamy, cheesy goodness of classic spinach artichoke dip with tender, juicy chicken, all folded into a crispy, golden tortilla. It’s the perfect quick and easy meal for lunch, dinner, or even game-day snacks. Packed with protein, cheesy flavor, and a hint of garlic, these quesadillas are both satisfying and irresistibly delicious!

Why You’ll Love This Recipe

• Creamy and cheesy – Loaded with melty cheese and creamy spinach artichoke filling.
• Quick and easy – Ready in under 30 minutes with simple ingredients.
• Hearty and filling – Packed with protein-rich chicken and nutrient-dense spinach.
• Customizable – Add extra veggies, swap out cheeses, or go meatless.
• Perfect for any occasion – Great for a fast weeknight dinner, appetizer, or party snack.

Ingredients

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

• 2 cups cooked chicken (shredded or diced)
• 1 cup fresh spinach (chopped)
• 1 cup canned artichoke hearts (drained and chopped)
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 4 oz cream cheese (softened)
• 2 cloves garlic (minced)
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon olive oil (for cooking)
• 4 large flour tortillas

Optional toppings:

• Sour cream
• Salsa
• Guacamole
• Fresh cilantro

Directions

this recipe

1. Prepare the filling:

• In a large bowl, combine cooked chicken, chopped spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, garlic, onion powder, salt, and pepper.
• Mix until everything is evenly combined and the cream cheese is fully incorporated.

2. Assemble the quesadillas:

• Lay a tortilla flat and spread about ½ cup of the filling mixture evenly over half of the tortilla.
• Fold the tortilla in half to form a semicircle and press lightly to seal.

3. Cook the quesadillas:

• Heat olive oil in a skillet over medium heat.
• Place the quesadilla in the skillet and cook for 2–3 minutes on each side, or until golden brown and the cheese is melted.
• Remove from heat and let it rest for 1 minute before slicing into wedges.

4. Serve:

• Serve hot with sour cream, salsa, guacamole, or a sprinkle of fresh cilantro.

Servings and Timing

• Servings: 4 quesadillas (8 slices)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Vegetarian Quesadilla: Omit the chicken and add extra spinach, mushrooms, or bell peppers.
• Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes for heat.
• Buffalo Chicken Quesadilla: Mix ¼ cup buffalo sauce into the filling for a spicy twist.
• Cheesy Garlic Version: Add extra garlic and use a blend of mozzarella and cheddar for a bolder flavor.
• Whole Wheat Quesadillas: Use whole wheat tortillas for a healthier version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooked quesadillas in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes until crispy and hot.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just thaw and squeeze out any excess water before mixing it into the filling.

What type of chicken works best?

Rotisserie chicken, grilled chicken, or even leftover roasted chicken works perfectly for this recipe.

Can I use different cheese?

Absolutely! Monterey Jack, cheddar, or pepper jack cheese all work well.

How do I keep the quesadillas from getting soggy?

Avoid overfilling the tortillas and cook over medium heat to ensure the filling heats through without making the tortillas soggy.

Can I bake the quesadillas instead of frying them?

Yes, bake at 400°F (200°C) for 10–12 minutes, flipping halfway through for even crispness.

Can I make this recipe gluten-free?

Yes, just use gluten-free tortillas and double-check that all other ingredients are gluten-free.

How do I prevent the filling from spilling out?

Don’t overfill the tortillas and press the edges down with a spatula while cooking to help seal them.

Can I meal prep these quesadillas?

Yes, assemble the quesadillas ahead of time and store them uncooked in the refrigerator for up to 24 hours before cooking.

What’s the best dipping sauce for these quesadillas?

Sour cream, ranch dressing, salsa, or a creamy garlic sauce pairs perfectly with the flavors in this recipe.

Can I air-fry these quesadillas?

Yes, cook at 370°F (190°C) for 8–10 minutes, flipping halfway through for a crispy texture.

Conclusion

This Spinach Artichoke and Chicken Quesadilla is the ultimate fusion of creamy, cheesy dip and crispy, golden quesadilla perfection. Quick, easy, and full of bold flavors, this recipe is perfect for busy weeknights, game-day snacks, or even as a crowd-pleasing appetizer. Serve with your favorite dipping sauces for a dish everyone will love!

Print