Can I use fresh spinach instead of frozen in this quesadilla?

Yes, fresh baby spinach works wonderfully. Use about 2 cups of fresh spinach, and be sure to cook and drain it well to prevent excess moisture that can make the quesadilla soggy.

What type of chicken is best for this recipe?

Using pre-cooked seasoned chicken such as rotisserie chicken is ideal for this recipe. It saves time and adds rich flavor. You may also grill or bake your own chicken breasts seasoned to taste.

Can I make this quesadilla vegan-friendly?

Absolutely. Substitute the chicken with seasoned tofu or tempeh, replace cheeses with vegan cheese alternatives, and use a plant-based sour cream. Use vegan tortillas to complete the dish.

What’s the best way to reheat leftovers?

Reheat quesadillas in a skillet over medium heat to maintain crispiness, or bake in the oven at 375F for 10-15 minutes until warmed through. Avoid microwave-only reheating as it tends to make them soggy.

Spinach Artichoke Chicken Quesadilla: Tasty Classic Twist

Description

🧀 These Savory Chicken Quesadillas with Spinach and Artichoke provide a delightful twist on a classic dish, bringing together the savory flavors of chicken, spinach, and artichoke with melted cheese.
🌯 Perfect as a satisfying meal or snack, they are easy to make and sure to please everyone’s taste buds!

Ingredients

Scale

1 tablespoon olive oil
1 8-ounce package frozen artichoke hearts, thawed and well-drained
2 cups fresh baby spinach or 10 ounces frozen spinach, cooked and drained
2 garlic cloves, minced or 1/2 teaspoon garlic powder (optional)
2 cups cooked seasoned chicken (such as rotisserie chicken)
1/2 cup Parmesan cheese
2 cups shredded mozzarella or pepper jack cheese
4 to 8 corn or flour tortillas (small or large, as preferred)
4 ounces sour cream (optional)

Instructions

1. Heat olive oil in a medium skillet over medium-high heat. Add the artichoke hearts and cook until warm. Stir in spinach, garlic, and chicken, cooking until the spinach is slightly wilted or heated through. Remove excess moisture by placing the mixture on paper towels and gently squeezing.
2. In a bowl, combine Parmesan cheese and 1 cup mozzarella cheese with the spinach-artichoke mixture, mixing well. Stir in sour cream if using.
3. Place a tortilla on a flat surface and spread an even layer of the mixture over half of it. Sprinkle additional mozzarella cheese on top and fold the tortilla over to cover the filling.
4. Heat a skillet over medium heat and lightly brush both sides of the quesadilla with olive oil. Cook each side for 2-3 minutes, or until the tortilla is crispy and golden brown and the cheese has melted.
5. Transfer to a plate, cut into quarters or triangles, and serve warm. Repeat with remaining tortillas and filling.

Notes

⏱️ Use pre-cooked rotisserie chicken to save time.
🔥 Baking quesadillas in the oven can be useful for larger ones with heavier fillings that are difficult to flip in a skillet.
🥬 Ensure spinach and artichokes are well-drained to prevent soggy quesadillas.

Prep Time: 10 minutes
None: 0 minutes
Cook Time: 10 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 quesadilla
Calories: 431 kcal
Sugar: 1 g
Sodium: 580 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 50 mg