Description
Spinach Artichoke and Chicken Quesadilla is a cheesy, flavorful twist on a classic appetizer, combining tender chicken, spinach, artichokes, and gooey cheese in a crispy tortilla for a quick and satisfying meal.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 1 cup canned or jarred artichoke hearts, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 tablespoon butter or oil (for cooking)
Instructions
- In a bowl, mix together cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
- Stir in chicken, artichokes, spinach, and shredded cheese until well combined.
- Spread the mixture evenly on one half of each tortilla and fold over to form a half-moon.
- Heat butter or oil in a large skillet over medium heat.
- Cook each quesadilla for 3–4 minutes per side, or until golden brown and cheese is melted.
- Remove from skillet, let cool slightly, then cut into wedges and serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- Great served with salsa, ranch, or a side salad.
- Can be made ahead and reheated in the oven or air fryer for crispiness.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg