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Cheesy Spinach-Artichoke Quesadillas

Posted by Debbie Perez on


  • 4 tbsp. extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 large shallot, minced (about 1/3 cup)
  • 1 5-ounce container baby spinach (5 to 6 cups)
  • 1 14-ounce can artichoke hearts, drained and chopped
  • 1/2 tsp. crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. oil-packed sundried tomatoes drained and chopped
  • 2 tbsp. chopped fresh parsley
  • 2 tsp. red wine vinegar
  • 2 c. Shredded Monterey Jack
  • 8 8 flour tortillas


  1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and ½ the shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 3 minutes. Add artichoke hearts and red pepper flakes and cook 2 minutes. Season with salt and pepper.
  2. Transfer mixture to a strainer and push down with a wooden spoon (or paper towels) to remove any extra liquid.
  3. In a small bowl, stir together sundried tomatoes, remaining 1/2 shallot, parsley, red wine vinegar, and 1 1/2 tablespoons olive oil. Season with salt and pepper.
  4. Spread tortillas out on a clean work surface. Spread ¼ of spinach filling on 4 tortillas and cover each with ½ cup cheese. Place remaining tortillas on top of filling. Brush outside of tortillas with remaining olive oil.
  5. Cook quesadillas in a large nonstick pan over medium-high heat until golden and cheese is melty, 2 to 3 minutes per side. Cut into wedges and serve.

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