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two Spinach Artichoke Quesadillas with Marinara
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Spinach Artichoke Quesadillas with Marinara

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

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

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

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.

Notes

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.