Easy Recipe: Perfect Spinach Artichoke Quesadilla
Spinach Artichoke Quesadilla. Add in mozzarella and parmesan cheese and stir until melted. Turn off the heat and stir in the artichoke hearts, roasted red peppers, and red pepper flakes.
Place a tortilla in the pan.
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Remove the skin from a Rotisserie chicken and pull out the white meat. If you want your quesadilla on the crisp side, simply assemble the quesadilla as instructed and place in a warm frying pan. Add in the artichoke pieces and cook for one minute.
Spray with cooking spray and cover with a lid. The spinach and artichoke dip alone is delicious and would make a great appetizer. Lay two tortillas on a work surface and divide the filling between them.
Each quesadilla is filled with a rich, yet lightened up spinach and artichoke dip. Heat the olive oil in a large skillet over medium heat. Add lemon juice, Parmesan cheese, cream cheese, diced artichokes, salt, paprika and drained spinach.
To lighten up the recipe I used reduced-fat cream cheese and fat-free sour cream. Spread spinach artichoke dip over the cheese and top with another tortilla. The spinach and artichoke dip alone is delicious and would make a great appetizer.
Place a large non-stick pan on the stove over medium-high heat. But add bacon and turn into a quesadilla. Top half of each tortilla with spinach mixture; fold other half over filling.
Let cool slightly, THIS WILL BE HOT!!! Spread spinach artichoke dip over the cheese and top with another tortilla. Spinach and Artichoke Dip Quesadillas are easy to make, quick and delicious!
Lay two tortillas on a work surface and divide the filling between them. Place a large non-stick pan on the stove over medium-high heat. Place the cream cheese and sour cream in a large bowl.
Spread some of the spinach artichoke dip over half of a flour tortilla, place some chicken pieces on top, then add a couple dashes of hot sauce for kicks. Remove from skillet and repeat for each quesadilla. Fold tortilla over and cook until tortilla is golden brown and crisp.
OR, add a fried egg instead of chicken. Spread spinach artichoke dip over the cheese and grilled shrimp if using. Spray with cooking spray and cover with a lid.
In a medium skillet, cook the spinach and artichoke hearts until hot. Place a large non-stick pan on the stove over medium-high heat. While you can make ahead the filling for the quesadilla, I wouldn't suggest filling and grilling the tortilla until ready to serve.