Spinach and Artichoke Quesadillas
Spinach and artichoke dip is a classic party appetizer. But dip isn’t the only way you can enjoy this delicious combination of cheese and veggies! With these easy spinach and artichoke quesadillas, you can fill your crispy tortillas with the creamy blend of cheeses and artichokes to create an amazing appetizer or dinner for your family.
And when you make them ahead of time and store the in the freezer, you’ll have plenty of snacks on hand any time you have a craving for quesadillas.
If you’re looking for after school or late night snacks for hungry teenagers (or yourself!), our Pepperoni Pizza Rolls and Chicken Taquitos are other great options.
Spinach and Artichoke Quesadillas Recipe
Ingredients:
- 15 ounce can artichoke hearts, drained and finely chopped
- 4 cups fresh spinach, chopped
- 1/2 red pepper, chopped
- 3 cloves garlic, minced
- 1 cup mozzarella cheese
- 1/3 cup Parmesan cheese
- Salt and pepper
- 1/2 teaspoon red chili flakes
- 8 flour tortillas
Assembly Instructions:
- Mix together the artichoke hearts, spinach, red pepper, garlic, mozzarella cheese, parmesan cheese, salt, pepper, and red chili flakes in a large bowl.
- Place 1/3 cup of the spinach artichoke mixture on half of each of the tortillas, then fold the other half of the tortilla over the top of the filling.
- Arrange the quesadillas in a single layer on a parchment paper lined baking sheet. Place the sheet in the freezer.
- Once the quesadillas are fully frozen, transfer to two gallon sized resealable freezer bags.
- Remove excess air from the bags, seal them, and place the quesadillas in the freezer until you’re ready to start cooking.
Cooking instructions:
- Place the quesadilla in a skillet and cook it covered over medium high heat.
- When the tortilla starts to brown on the bottom, flip it over until the other side is browned.
- Or bake the quesadillas in a single layer on a baking sheet in a 350° oven until lightly browned, flipping once halfway through.
Do Frozen Quesadillas Need to Be Thawed Before Cooking?
Whether you reheat your tortillas in the skillet or the oven, there is no need to thaw your frozen quesadillas before you cook them. They can easily be warmed up from frozen, although they may take slightly longer to cook through than thawed quesadillas.
Frozen quesadillas can be cooked in the skillet over medium heat until both sides are golden brown. Or you can bake them in the oven at 350 degrees until the tortillas are toasted.
While you don’t need to thaw your quesadillas before you cook the, you can speed up the cook time by allowing the quesadillas to defrost. Make sure to transfer them to the refrigerator to safely thaw the quesadillas before you start cooking them.
Why Are My Quesadillas Not Crispy?
Enjoying the crispy tortilla and creamy filling is the best part about eating quesadillas. So, it can be disappointing when you bite into a soggy quesadilla.
One of the most common reasons quesadillas get soggy is that the filling has too much moisture. This can be especially problematic when using moisture-rich ingredients in the filling, like spinach and artichokes. As you’re preparing the filling for your spinach quesadillas, make sure to fully drain the artichokes to prevent added moisture.
Another simple way to ensure your tortillas are crispy is to add a little bit of fat to your pan. Spray the skillet or baking sheet with nonstick cooking spray or add a small amount of butter or oil to the pan before cooking.
Spinach Quesadilla Recipe Ideas
You’re going to love the delicious combination of flavors in this easy spinach quesadilla recipe! And since it’s so simple to make, it’s also easy to customize. Try these recipe ideas as you’re preparing your quesadillas to create a delicious meal or snack for your family.
- Add some protein. You can easily turn these quesadillas into a full meal by adding some protein to the filling. Try mixing some diced or shredded chicken, ground turkey, or chopped up bacon pieces to the filling before freezing your quesadillas.
- Mix in more veggies. It’s also easy to transform your quesadillas by adding more vegetables to the filling. Try mixing some mushrooms, green bell pepper, onions, or kale to the filling for even more flavor.
- Use frozen spinach. Don’t have any fresh spinach on hand? You can use frozen spinach in a pinch. Make sure the spinach is thawed, squeeze the excess moisture out, then place the spinach on a paper towel to soak up any additional moisture before mixing it in with the rest of your filling ingredients.
- Make them spicy. Add some spice to your quesadilla filling by mixing in some chopped jalapeño peppers or diced green chilies. Simply mix the peppers into your filling before stuffing the tortillas.
- 15 oz can artichoke hearts drained and finely chopped
- 4 cups fresh spinach chopped
- 1/2 red pepper chopped
- 3 cloves garlic minced
- 1 cup mozzarella cheese
- 1/3 cup Parmesan cheese
- Salt and pepper
- 1/2 tsp red chili flakes
- 8 flour tortillas
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Mix together the artichoke hearts, spinach, red pepper, garlic, mozzarella cheese, parmesan cheese, salt, pepper, and red chili flakes in a large bowl.
-
Place 1/3 cup of the spinach artichoke mixture on half of each of the tortillas, then fold the other half of the tortilla over the top of the filling.
-
Arrange the quesadillas in a single layer on a parchment paper lined baking sheet. Place the sheet in the freezer.
-
Once the quesadillas are fully frozen, transfer to two gallon sized resealable freezer bags.
-
Remove excess air from the bags, seal them, and place the quesadillas in the freezer until you’re ready to start cooking.
-
Place the quesadilla in a skillet and cook it covered over medium high heat.
-
When the tortilla starts to brown on the bottom, flip it over until the other side is browned.
-
Or bake the quesadillas in a single layer on a baking sheet in a 350° oven until lightly browned, flipping once halfway through.
