Introduction

Savor the rich flavors of these Spinach Artichoke Quesadillas, a perfect blend of creamy cheeses, tender spinach, and tangy artichokes. They make a quick, satisfying meal with a crispy golden crust and a melty, flavorful filling.

Four folded quesadillas are placed in a row on a wooden board, each showing a crispy golden brown outer layer, speckled with green parsley leaves on top. The quesadillas are stuffed with melted white cheese and finely chopped dark green spinach, which oozes out slightly from the edges. In the background, there is a small black bowl filled with chunky red salsa with bits of vegetables and herbs on the surface, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large flour tortillas (10‑inch)
2 cups fresh baby spinach, loosely packed
1 cup marinated artichoke hearts, drained and chopped
1 cup shredded Monterey Jack cheese
½ cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons olive oil
½ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter, softened (for brushing)

Instructions

Step 1: Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook, stirring constantly, until wilted, about 2 minutes. Remove from heat, squeeze out any excess moisture, and set aside.
Step 2: In a medium bowl, combine the wilted spinach, chopped artichoke hearts, fresh lemon juice, and a pinch of salt and pepper. Stir in the Monterey Jack and feta cheeses gently. Add red pepper flakes if using, and adjust seasoning as needed.
Step 3: Lay two tortillas flat on a work surface. Spread the spinach and artichoke mixture evenly over each, leaving a ½-inch border. Top each with the remaining tortillas and press lightly to seal the edges.
Step 4: Heat a large non-stick skillet over medium-high heat. Brush the top side of each quesadilla with softened butter. Place the buttered side down in the skillet and cook for 3-4 minutes until golden brown.
Step 5: Carefully flip the quesadillas and brush the new top side with more butter. Cook for another 3-4 minutes until both sides are golden and the cheese inside has melted.
Step 6: Transfer the quesadillas to a cutting board and let them rest for 2 minutes. Then cut each into three wedges and serve warm with sour cream, fresh salsa, or extra lemon juice if desired.

Tips & Variations

For a dairy-free option, substitute the cheeses with vegan cheese alternatives that melt well.
Add cooked chicken or sautéed mushrooms for extra protein and texture.
Use whole wheat or corn tortillas for a different flavor and texture.
Brush tortillas with olive oil instead of butter for a lighter crust.
Increase the garlic for a bolder aroma or skip the red pepper flakes for a milder taste.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispness, or use a microwave for a quick warm-up though it may soften the tortilla.

How to Serve

The image shows a stack of six triangular quesadilla slices filled with a creamy spinach and cheese mixture. Each slice has a golden-brown, slightly crispy outer layer with visible toasted spots. Between the two thin layers of the toasted tortilla, the filling is creamy and green from the spinach leaves mixed with melted cheese, which looks soft and gooey. The stack is placed on a dark surface, contrasting with the white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the spinach and artichoke mixture can be made a day in advance and stored in the refrigerator. Bring it to room temperature before assembling the quesadillas for best results.

What can I serve with these quesadillas?

They pair wonderfully with sour cream, fresh salsa, guacamole, or a light green salad to balance the richness.