5 from 2 votes
Spinach Artichoke and Chicken Quesadilla
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Fast and easy, these quesadillas are filled with cheesy heaven.

Course: Dinner, lunch
Cuisine: Mexican
Keyword: quesadilla, spinach artichoke
Servings: 4 servings
Calories: 431 kcal
Author: Kellie
  • 1 tablespoon olive oil
  • 1 8- ounce package frozen artichoke hearts thawed
  • 2 cups fresh baby spinach
  • 2 garlic cloves minced
  • 1 pre-made rotisserie chicken breast meat only
  • 8 corn tortillas
  • 2 cups shredded pepper jack cheese
  1. In a medium skillet, add the olive oil and heat over med-high heat. Add the artichokes and sauté until warm. Stir in the spinach, garlic and chicken continuing to cook until the spinach is slightly wilted. Turn off the heat and set aside.
  2. In a small skillet over med-high heat and coated with cooking spray, add on corn tortilla. Top the tortilla with 1/4 cup of cheese and then spoon 1/4 of the spinach/chicken mixture over the cheese. Top with another 1/4 cup of cheese and place a corn tortilla on top of that. Spray with cooking spray and cover with a lid. Allow the quesadilla to cook for 2-3 minutes and then carefully flip over. Cook for an additional 2-3 minutes and then transfer to a plate. Cut into quarters and serve immediately. Repeat procedure with the remaining tortillas.
  3. Note: The spinach/chicken mixture can be made a day in advance and stored in an airtight container in the refrigerator. Warm before adding to your quesadilla.
Nutrition Facts
Spinach Artichoke and Chicken Quesadilla
Amount Per Serving (1 g)
Calories 431 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 50mg17%
Sodium 580mg25%
Potassium 226mg6%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 1g1%
Protein 18g36%
Vitamin A 2480IU50%
Vitamin C 18.1mg22%
Calcium 494mg49%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.