Spinach Artichoke Quesadilla Recipe

Wilt the spinach: heat a medium nonstick skillet over medium heat. Add the fresh baby spinach (no oil needed) and cook, stirring, for 2–3 minutes until wilted and bright green. Transfer spinach to a colander; press gently with the back of a spoon to remove excess moisture. Once cool, chop finely and set aside.

Make the creamy base: in a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Whisk until smooth and homogenous.

Add flavor and cheese: fold the chopped wilted spinach, grated Parmesan, minced garlic, lemon juice, kosher salt, black pepper, and crushed red pepper flakes into the creamy base. Taste and adjust seasoning. The dip should be thick but spreadable. Set aside at room temperature while you prepare other components.

Combine ingredients: in a small bowl, mix mayonnaise, minced chipotle in adobo, adobo sauce, lime juice, garlic powder, and salt until smooth. Refrigerate until ready to serve. Taste and add more adobo or lime if you prefer more heat or brightness.

Make quick salsa: in a small bowl, combine diced tomatoes, red onion, chopped cilantro, minced jalapeño (if using), lime juice, and kosher salt. Stir and let sit 10 minutes for flavors to meld. Refrigerate until serving.

Prepare sour cream: place the 1/2 cup sour cream in a small serving bowl or container; cover and refrigerate until plating.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tbs butter or 1/2 tbs oil to lightly coat the pan for the first quesadilla (reserve remaining butter for subsequent ones).

Assemble each quesadilla: lay one flour tortilla flat. On one half of the tortilla, spread about 3/4 cup of the prepared spinach dip (adjust so dip does not overflow when folded). Top the spinach dip with 1/2 cup shredded mozzarella and 2 tablespoons shredded Monterey Jack, then sprinkle 1/2 cup cooked shredded chicken evenly over the cheese. Fold the empty half of the tortilla over the filled half to make a semicircle. Repeat to make 4 quesadillas.

Cook: place one assembled quesadilla in the hot skillet. Cook 2–3 minutes until the underside is golden brown and crisp. Add a little of the reserved butter/oil to the pan rim as needed between batches. Flip carefully with a spatula and cook the other side 2–3 minutes until golden and cheese is melted. Press gently with the spatula for even contact if needed. Repeat with remaining quesadillas, adding butter or oil as needed.

Rest and slice: transfer cooked quesadilla to a cutting board and let rest 1–2 minutes (this helps the filling set). Slice each into 3 wedges with a sharp knife or pizza cutter.

Plate and serve: arrange quesadilla wedges on a platter. Serve with a small bowl of homemade salsa, a bowl of sour cream, and a bowl of chipotle aioli for dipping. Optionally garnish with extra chopped cilantro and a lime wedge.