Description

This creamy spinach artichoke quesadillas recipe with a shrimp twist combines a rich, cheesy spinach and artichoke filling with succulent grilled shrimp, all sandwiched between crispy, golden tortillas. Perfect as an appetizer or a satisfying meal, this dish features a baked creamy dip and pan-fried quesadillas for a crispy exterior and gooey, flavorful filling.

Ingredients

Scale

Quesadilla Base

3 pieces Soft Tortillas
½ cup Shredded Cheese (mozzarella; cheddar or Monterey Jack as alternatives)
1 cup Grilled Shrimp (cooked)
Butter or Olive Oil (for frying, quantity as needed)

Spinach Artichoke Filling

1 cup Mayonnaise (or Greek yogurt for a lighter twist)
1 cup Parmesan Cheese (Pecorino as a substitute)
14 oz Artichoke Hearts (drained and chopped; canned mushrooms as alternative)
9 oz Frozen Spinach (thawed and drained; fresh baby spinach can be used)
4 cloves Garlic (minced; reduce to 2 cloves for milder taste)
1 pinch Salt (adjust to taste)

Instructions

Prepare the creamy filling: In a large mixing bowl, combine the mayonnaise, Parmesan cheese, chopped artichoke hearts, minced garlic, and drained spinach. Add a pinch of salt and mix everything together until well-blended and creamy.
Bake the filling: Transfer the creamy mixture into a small casserole dish and bake in a preheated oven at 400°F (204°C) for about 15 minutes to heat through and meld the flavors.
Heat the skillet: While the filling bakes, warm a large skillet over medium heat and add a drizzle of butter or olive oil to prevent sticking and add flavor.
Assemble the quesadillas: Place one soft tortilla in the skillet. Sprinkle a generous layer of shredded cheese evenly over the tortilla. Spread a portion of the warm spinach and artichoke filling on top of the cheese, then sprinkle grilled shrimp evenly over the filling. Top with another tortilla to complete the quesadilla.
Cook the quesadilla: Cook the quesadilla on medium heat until the bottom tortilla is golden brown and crispy. Carefully flip it using a spatula, then cook the other side until it is equally golden and the cheese inside has melted.
Serve warm: Remove from heat, cut into wedges, and serve immediately for the best texture and flavor experience.

Notes

Substitute Greek yogurt for mayonnaise for a lighter version of the creamy filling.
Pecorino cheese can be used instead of Parmesan for a sharper flavor.
Canned mushrooms can replace artichoke hearts if preferred.
Fresh baby spinach can be used instead of frozen spinach for a fresher taste.
Adjust the amount of garlic based on your preference for a milder or stronger garlic flavor.
Cheddar or Monterey Jack cheeses are good alternatives to mozzarella in the quesadilla.
Ensure the shrimp is grilled or cooked beforehand before adding to the quesadilla.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: spinach artichoke quesadilla, shrimp quesadilla, creamy spinach dip, cheesy quesadilla, baked spinach artichoke, quick dinner recipe, appetizer quesadilla