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This spinach artichoke chicken quesadilla transforms a beloved dip into a complete meal that satisfies both comfort food cravings and the need for something quick. The combination of creamy cheese, tender chicken, and nutritious vegetables creates the perfect balance of flavor and texture in every bite.
I first created this recipe when looking for creative ways to use leftover rotisserie chicken. What started as a random kitchen experiment has become one of our most requested dinners especially on movie nights when we want something we can eat with our hands.
Ingredients
- Cooked chicken: Provides lean protein and makes these quesadillas substantial enough for a meal
- Artichoke hearts: Offer a tangy flavor and meaty texture that elevates these beyond basic quesadillas
- Fresh spinach: Adds nutrients and a pop of color without overwhelming the other flavors
- Cream cheese: Creates a creamy base that holds everything together
- Sour cream: Brings tanginess and additional creaminess to complement the cheese
- Shredded mozzarella or Monterey Jack: Melts beautifully for that perfect cheese pull
- Garlic powder: Infuses the filling with aromatic flavor without the need to chop fresh garlic
- Flour tortillas: Work best here as they crisp up nicely and hold the filling securely
Step-by-Step Instructions
- Create the Creamy Base:
- Combine cream cheese, sour cream, garlic powder, salt, and pepper in a bowl and mix until completely smooth and well incorporated. The softened cream cheese is crucial here so take it out of the refrigerator 30 minutes before starting if possible.
- Prepare the Filling:
- Add your chicken, artichokes, spinach, and shredded cheese to the cream mixture. Fold everything together gently until evenly distributed. Make sure the spinach and artichokes are chopped small enough to create a cohesive filling.
- Assemble the Quesadillas:
- Spread a quarter of the mixture on one half of each tortilla leaving a small border around the edge. Fold the empty half over to create a half moon shape. Press down gently to seal.
- Achieve the Perfect Crisp:
- Heat butter or oil in a large skillet over medium heat until shimmering but not smoking. Place one quesadilla in the pan and cook for 3 to 4 minutes until golden brown, then carefully flip and cook the other side until equally crispy and the cheese is fully melted.
- Serve Properly:
- Remove from heat and let rest for about a minute before slicing into wedges. This brief rest allows the filling to set slightly so it stays inside the quesadilla when cut.
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My favorite part of this recipe is the contrast between the crispy exterior of the tortilla and the creamy filling inside. It reminds me of the spinach artichoke dip my mom would make for special occasions growing up but transformed into a complete meal we can enjoy any night of the week.
Storage Solutions
These quesadillas keep beautifully in the refrigerator for up to 3 days. Store them whole rather than sliced, wrapped in foil or parchment paper. When ready to enjoy again, reheat them in a dry skillet over medium heat for about 2 minutes per side to restore the crispy exterior. Avoid microwaving if possible as this makes the tortilla soggy rather than crisp.
Perfect Pairings
While these quesadillas are satisfying on their own, they shine even brighter when served with complementary sides. A simple green salad dressed with lemon vinaigrette provides a fresh counterpoint to the rich filling. For dipping, offer small bowls of salsa, guacamole, or extra sour cream. During cooler months, a cup of tomato soup alongside makes for a cozy and complete meal.
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Quick Variations
The basic formula of these quesadillas can be adapted endlessly to suit your preferences or use what you have on hand. Swap the chicken for cooked shrimp or black beans for a different protein source. Replace the artichokes with roasted red peppers for a sweeter flavor profile. Add a sprinkle of crushed red pepper flakes to the filling for a spicy kick. The versatility of this recipe makes it a perfect template for culinary creativity.
Frequently Asked Questions
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is an excellent shortcut for this recipe, saving you time while providing tender, flavorful meat.
- → What can I pair with the quesadilla?
These quesadillas go well with dips like salsa, sour cream, guacamole, or ranch. A fresh side salad also complements them perfectly.
- → How do I reheat leftovers?
Reheat leftovers in the oven or air fryer to maintain their crispiness. Avoid microwaving as it may make them soggy.
- → Can I make this dish ahead of time?
Yes, you can prepare the filling in advance and assemble and cook the quesadillas when ready to serve.
- → What cheese works best for this dish?
Mozzarella or Monterey Jack cheese are excellent options as they melt beautifully, but feel free to use what you prefer.