Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 1 tbsp olive oil
- 2 cloves cloves garlic, thinly sliced
- 2 cups chopped canned artichoke hearts (about a 14 oz jar or 8.5 oz drained)
- 4 cups frozen spinach (or 8 cups fresh)
- 1/2 tsp kosher salt
- 1/4 cup + 2 tbsp plain cream cheese
- 1-2 cups shredded or chopped chicken (optional)
- 4 cups grated mozzarella cheese
- 4 large burrito size flour tortillas
- 1 cup marinara sauce
Instructions
- In a large skillet over medium heat, warm the oil. Add the garlic, artichokes, spinach, and salt and stir to combine. Let cook for 6-8 minutes, or until spinach is thawed and water has evaporated, stirring occasionally.
- Turn off the heat and stir in the cream cheese until combined. If adding chicken, stir it in here.
- Lay your tortillas out. Sprinkle about ½ cup mozzarella on half of the tortilla, followed by ¼ of the spinach/artichoke mixture, and then another ½ cup of mozzarella. Fold into a half moon shape.
- Clean/wipe out the skillet. Set it over medium heat and drizzle a bit of olive oil in the pan, using a brush to spread the oil to coat the pan (or you can brush oil on the tortillas). Carefully place the tortillas in the skillet and cook for 3-5 minutes or until golden and crispy. Carefully flip and repeat on the other side. Repeat with remaining tortillas.
- Slice up your quesadillas. Warm up your marinara sauce to serve on the side for dipping.
Items you can prep ahead (optional)
- Chop 2 cups artichoke hearts
- Thinly slice 2 cloves garlic
- Make the filling
- Grate 4 cups mozzarella cheese
- Cook and shred 1-2 cups chicken, if using
Substitutions:
- To make dairy-free/vegan, substitute with a vegan cream cheese and shredded cheese. You could also leave out the cream cheese for a less creamy filling, but you do need a vegan cheese alternative for the mozzarella.
- To make gluten-free, use a GF tortilla (Siete Cassava Tortillas are the best!).
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days (or 4 days if using chicken) or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover quesadillas in a skillet until warmed through or pop them in the microwave, then crisp up in a pan.
- Use leftover filling as a dip.
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