Spinach Artichoke and Chicken Quesadilla

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 quesadillas
  

Description

Spinach Artichoke and Chicken Quesadilla is a cheesy, flavorful twist on a classic appetizer, combining tender chicken, spinach, artichokes, and gooey cheese in a crispy tortilla for a quick and satisfying meal.

Ingredients

Units USMScale1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup canned or jarred artichoke hearts, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 large flour tortillas
• 1 tablespoon butter or oil (for cooking)

Instructions

1. In a bowl, mix together cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
2. Stir in chicken, artichokes, spinach, and shredded cheese until well combined.
3. Spread the mixture evenly on one half of each tortilla and fold over to form a half-moon.
4. Heat butter or oil in a large skillet over medium heat.
5. Cook each quesadilla for 3–4 minutes per side, or until golden brown and cheese is melted.
6. Remove from skillet, let cool slightly, then cut into wedges and serve warm.

Notes

• Use rotisserie chicken for a quick shortcut.
• Great served with salsa, ranch, or a side salad.
• Can be made ahead and reheated in the oven or air fryer for crispiness.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 420
• Sugar: 2g
• Sodium: 580mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg

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