It’s like your favorite spinach artichoke dip…in quesadilla form.

And to answer your question (at least the question I think you might be thinking about right now!)…YES, these are as addictive as the dip can be.

Even my little ‘spinach avoiders’ thought these were great!

There are a couple different ways to make/cook a quesadilla, but these work best in the oven. Mainly because they are so ‘full.’ Here’s why I say that: when you make them on a baking sheet, it’s easy to flip them over half way through the cooking to brown and toast both tortillas by using another cookie sheet and doing a “giant fliparoo.” Picture this…

1. Quesadillas are baking on a baking sheet. The top tortilla is browned in just a few minutes.
2. You want both tortillas to be brown and crispy. BUT, you don’t want a mess.
3. Take out another cookie sheet. Put oven mitts on both hands.
4. Pull out the baking sheet with hot quesadillas. Put the other cookie sheet on top and press together. Get your hands in a position that will allow you to flip both cookie sheets together. (Careful, because the one is HOT!)
5. Put the flipped over quesadillas back into the oven on the new baking sheet and cook a few more minutes until golden brown and slightly crispy on top.

See what happened there…you end up with perfect quesadillas and not flippage mess 😉

(You could try these in a skillet or on a griddle, but they are ‘heavy’ and ‘full’ and will likely spill out when you flip!)

Here’s how they work…

Chop the ‘chokes.

Mix up the filling.

Combine the chicken, well-drained spinach, cheese.

Mix in the ‘chokes.

Spread evenly onto 4 tortillas. Transfer to lightly greased baking sheet.

Add top tortilla.

Bake.

Flip.

Bake a little more.

Transfer to cutting board and cut with pizza cutter.

Devour these delicious quesadillas!

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Chicken, Spinach & Artichoke Quesadillas

Prep Time15 minutes

Cook Time20 minutes

Servings - 8 persons

Ingredients 

1x2x3x

• 2 cups rotisserie chicken, shredded
• 15 oz. can artichokes, well drained
• 10 oz. frozen spinach, cooked and well drained
• 1/2 cup Parmesan cheese
• 1/2 cup mayonnaise
• 2 cups shredded mozzarella cheese, divided
• 8 burrito-size flour tortillas
• Fresh fruit, as side dish

Instructions

• Preheat oven to 400F.
• Pull apart and shred the chicken.
• Chop the artichokes.
• In a mixing bowl, combine the chicken, drained spinach, Parmesan cheese, mayo and 1 cup of the mozzarella cheese. Mix in the artichokes.
• Lay 4 tortillas out and spread the chicken-artichoke mixture onto the tortillas evenly. Add the rest of the cheese, equally to the 4 quesadillas. Top with the other 4 tortillas.
• Bake in the preheated oven for about 8 minutes. Flip and baking another 4-6 minutes, or until tortilla is golden and cheese has melted.
• Serve Chicken, Spinach and Artichoke Quesadillas with fresh fruit.

Pin all of our 31 Days of Rotisserie Chicken Recipes here!

Follow $5 Dinners’ board 31 Days of Rotisserie Chicken Recipes on Pinterest.

Erin’s Personal Recommendations for Rotisserie Chicken Supplies:

• 5 qt Kitchen Aid Stand Mixer
• 6.5 qt Slow Cooker
• Henckles 7 Piece Knife Set with Block
• Rubbermaid 50 Piece Freezer Safe Food Storage Set
• Pizza Cutter
• 3 Piece Dishwasher Safe Cutting Board Set

See all of our 31 Days of Rotisserie Chicken Recipes here!

Other “31 Days of” Series to check out:

• 31 Days of School Lunchbox Ideas
• 31 Days of Slow Cooker Meals
• 31 Days of Gluten Free Meals
• 31 Days of Freezer Cooking Recipes
• 31 Days of Skillet Dinner Recipes
• 31 Days of Breakfast Recipes
• 31 Days of Budget Friendly Paleo Recipes
• 31 Days of Grilling Recipes
• 31 Days of 31-Minute Dinners
• 31 Days of Chili, Soups & Stews
• 31 Days of Holiday Sweets & Treats

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