Savory Spinach Artichoke Quesadillas Recipe
These savory spinach artichoke quesadillas are a perfect brunch treat featuring a bright, earthy spinach base, buttery marinated artichokes, and a creamy cheese blend of Monterey Jack and feta. Brushed with butter and grilled to golden perfection, these quesadillas offer a crispy exterior and a melty, flavorful filling accented by garlic, lemon, and optional red pepper flakes for a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas (12 wedges) 1x
- Category: Brunch
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 4 large flour tortillas (10‑inch)
- 2 cups fresh baby spinach, loosely packed
- 1 cup marinated artichoke hearts, drained and chopped
Cheese Mix
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled feta cheese
Sauce & Aromatics
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
Seasonings & Finishing Touches
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter, softened (for brushing)
Instructions
- Preparing the Filling: Begin by heating 2 teaspoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 30 seconds until fragrant, making sure it doesn’t brown. Add the fresh spinach and stir continuously, cooking just until wilted, which should take about 2 minutes. Remove the skillet from the heat, squeeze out any excess moisture from the spinach, and set aside.
- Mixing the Core: In a medium bowl, combine the wilted spinach, chopped marinated artichoke hearts, 1 tablespoon fresh lemon juice, and a pinch of salt and freshly ground black pepper. This mixture forms the moist backbone of the quesadilla filling. Fold in 1 cup shredded Monterey Jack cheese and ½ cup crumbled feta cheese, mixing gently so the cheeses distribute evenly while retaining some texture. If desired, stir in ½ teaspoon red pepper flakes for a mild heat. Taste and adjust seasoning with salt and pepper as needed.
- Assembling the Quesadillas: Lay two large flour tortillas flat on a clean surface. Spread an even layer of the spinach and artichoke cheese filling over each tortilla, leaving a ½‑inch border around the edges. Top each with one of the remaining two tortillas and press lightly to seal the edges.
- Cooking the Quesadillas: Heat a large non-stick skillet over medium-high heat. Brush the top side of each assembled quesadilla with the softened butter to ensure a golden, crispy crust. Place the buttered side down onto the hot skillet and cook for 3 to 4 minutes until the tortilla develops a deep amber color. Carefully flip the quesadilla, brushing the new top side with more butter, and cook an additional 3 to 4 minutes until both sides are uniformly golden and the cheese inside is fully melted. A good indicator is crisp edges and a slight bubbling of the filling when pressed gently.
- Serving: Transfer the cooked quesadillas to a cutting board and let them rest for 2 minutes to allow the cheese to set slightly, making them easier to slice. Cut each quesadilla into three wedges and serve immediately. Optionally, accompany with sour cream, fresh salsa, or an extra drizzle of lemon juice for added brightness.
Notes
- Be careful not to overcook the garlic to avoid bitterness.
- Squeezing excess moisture from spinach helps prevent soggy quesadillas.
- Using softened butter makes it easier to brush evenly on the tortillas.
- The red pepper flakes are optional and can be omitted for a milder flavor.
- Letting the quesadillas rest after cooking helps the cheese set for cleaner slices.
- Serve with sour cream or salsa to add complementary flavors and textures.
Keywords: spinach artichoke quesadillas, vegetarian quesadilla, brunch quesadilla, cheesy quesadilla, spinach recipes, artichoke recipes, easy quesadillas, skillet quesadillas
