Creamy Spinach Artichoke Quesadillas with Salsa Verde

Why You’ll Love This Recipe

• Creamy, cheesy filling with garlicky spinach and tangy artichokes tucked in crisp, golden tortillas.
• Fast weeknight win: ready in about 30 minutes.
• Simple ingredients, big flavor, and very kid-friendly.
• Great base for add-ins like chicken, jalapeños, or pepper jack.

Grocery List

• Produce: Frozen chopped spinach (or fresh baby spinach), garlic, lemon, cilantro, lime
• Dairy: Low-moisture mozzarella, cream cheese, unsalted butter
• Pantry: Flour tortillas, canned artichoke hearts, salsa verde, neutral oil, red pepper flakes, kosher salt, black pepper

Full Ingredients

Spinach-Artichoke Filling

• 8 oz frozen chopped spinach, thawed and squeezed very dry (or 5 oz fresh baby spinach, wilted and squeezed)
• 1 (14 oz) can quartered artichoke hearts, drained, patted dry, and chopped
• 4 oz cream cheese, softened
• 2 cups (8 oz) shredded low-moisture mozzarella
• 2 garlic cloves, minced
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper

For Cooking & Serving

• 8 (8-inch) flour tortillas
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tbsp unsalted butter
• 1 cup salsa verde (store-bought or homemade)
• 2 tbsp chopped fresh cilantro, for garnish
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep the spinach

If using frozen spinach, thaw completely, then squeeze out as much liquid as possible—wring it in a clean kitchen towel until nearly dry. If using fresh baby spinach, wilt it in a dry skillet over medium heat for 1–2 minutes, then cool and squeeze dry. Excess moisture makes quesadillas soggy, so really press it out. Chop if strands are long.

Step 2: Dry and chop the artichokes

Drain the artichokes well and pat them thoroughly dry with paper towels. Chop into bite-size pieces (about 1/2-inch). Removing extra liquid keeps the tortillas crisp and prevents the filling from leaking.

Step 3: Make the creamy filling

In a medium bowl, stir together the softened cream cheese, minced garlic, lemon juice, red pepper flakes, kosher salt, and black pepper until smooth. Fold in the spinach, artichokes, and shredded mozzarella until evenly combined. You should have about 3 cups of filling.

Step 4: Assemble the quesadillas

Lay 4 tortillas on a work surface. Spread about 3/4 cup filling evenly over each, leaving a 1/2-inch border. Top with the remaining tortillas and press gently to seal. Optionally, lightly brush the outside of each top tortilla with a touch of oil for extra browning.

Step 5: Preheat the pan or griddle

Heat a large cast-iron or nonstick skillet over medium heat, or set an electric griddle to 350°F. Add about 1 teaspoon oil and 1/2 teaspoon butter per batch; let the butter fully melt and foam but not brown.

Step 6: Cook until golden and melty

Cook 1–2 quesadillas at a time: 2–3 minutes per side, until the tortillas are deep golden with light brown spots and the cheese is melted. If the outside browns too fast before the cheese melts, lower the heat and cover the pan for the last minute. Transfer cooked quesadillas to a wire rack and keep warm in a 200°F oven while you finish the rest.

Step 7: Slice and serve

Let the quesadillas rest for 1 minute for cleaner cuts, then slice into wedges. Sprinkle with chopped cilantro and serve hot with salsa verde and lime wedges.

Pro Tips

• Squeeze spinach and dry artichokes extremely well—this is the key to crisp tortillas.
• Use low to medium heat so the cheese melts just as the tortillas reach golden brown.
• Shred your own mozzarella for best melt; bagged works in a pinch.
• Cook on a wire rack after the pan to keep the bottoms from steaming and softening.
• Feeding a crowd? Use a 350°F electric griddle or two skillets to cook faster.

Variations

• Chicken Spinach-Artichoke: Fold in 1 cup finely chopped rotisserie chicken to the filling.
• Spicy Pepper Jack: Swap half the mozzarella for pepper jack and add 1–2 tablespoons chopped pickled jalapeños.
• Gluten-Free: Use gluten-free tortillas and confirm salsa verde is GF-certified.

Storage & Make-Ahead

Filling can be mixed up to 3 days ahead; cover and refrigerate. For meal prep, assemble uncooked quesadillas, stack with parchment between, wrap tightly, and refrigerate up to 24 hours or freeze up to 2 months. Cook refrigerated quesadillas as directed; cook frozen quesadillas over medium-low heat 4–6 minutes per side until heated through and golden. Leftover cooked quesadillas keep 3 days in the fridge; re-crisp in a skillet or air fryer at 350°F for 4–5 minutes.

Nutrition (per serving)

Approximate: 640 calories; 34 g fat; 46 g carbohydrates; 25 g protein; 5 g fiber; 950 mg sodium. Values will vary based on tortillas, cheeses, and salsa used.