Savory Spinach Artichoke Quesadillas Recipe
These Savory Spinach Artichoke Quesadillas offer a delightful blend of tender baby spinach, tangy marinated artichoke hearts, and a rich cheese mix of Monterey Jack and feta. Infused with garlic and fresh lemon juice, then grilled to a golden, crispy perfection, these quesadillas make for an easy, flavorful appetizer or light meal, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadilla wedges (serves 2 as a main or 4 as appetizer) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base
- 4 large flour tortillas (10‑inch)
- 2 cups fresh baby spinach, loosely packed
- 1 cup marinated artichoke hearts, drained and chopped
Cheese Mix
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled feta cheese
Sauce & Aromatics
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
Seasonings & Finishing Touches
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter, softened (for brushing)
Instructions
- Preparing the Filling: Begin by heating 2 teaspoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, ensuring it does not brown. Add the fresh baby spinach and stir constantly, cooking just until wilted, approximately 2 minutes. Remove the skillet from heat, squeeze out any excess moisture from the spinach, and set the mixture aside.
- Mixing the Core: In a medium bowl, combine the wilted spinach, chopped artichoke hearts, fresh lemon juice, and a pinch of salt and freshly ground black pepper. Stir gently to mix the wet ingredients. Fold in the shredded Monterey Jack and crumbled feta cheeses carefully until evenly combined but with some texture remaining. If desired, stir in the red pepper flakes for added heat, then taste and adjust the seasoning with extra salt or pepper as needed.
- Assembling the Quesadillas: Place two flour tortillas on a clean work surface. Spread the spinach and artichoke cheese mixture evenly over each tortilla, leaving about a half-inch border around the edges. Top each with the remaining two tortillas, pressing gently to seal the edges and create two assembled quesadillas.
- Cooking the Quesadillas: Preheat a large non-stick skillet over medium-high heat. Brush the top side of each assembled quesadilla with softened butter to promote a golden, crispy exterior. Place each quesadilla butter-side down into the hot skillet and cook for 3 to 4 minutes, monitoring for a deep amber color. Carefully flip each quesadilla, brushing the newly exposed side with additional butter. Cook for another 3 to 4 minutes until both sides are evenly golden and the cheese inside has fully melted. Look for crisp edges and slight bubbling of the filling as a sign of doneness.
- Serving: Transfer the cooked quesadillas to a cutting board and allow them to rest for 2 minutes to let the cheese set slightly, which makes slicing easier. Cut each quesadilla into three wedges and serve immediately. They pair beautifully with a dollop of sour cream, fresh salsa, or an extra drizzle of lemon juice for added brightness.
Notes
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce when mixing the filling.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Pressing the quesadillas gently when assembling helps the filling stay inside during cooking.
- If unable to find marinated artichoke hearts, use canned or jarred artichokes drained well and chopped similarly.
- Butter helps create a crispy crust; for a lighter version, brush with olive oil instead.
- Serving with sour cream or salsa adds contrasting freshness and creaminess to the rich quesadilla.
Keywords: spinach artichoke quesadilla, vegetarian quesadilla, cheesy quesadilla, appetizer, quick snack, skillet quesadilla
