Picking the right appetizer can be hard. How can you possibly choose between mozzarella sticks and mini hot dogs and shrimp cocktail and quesadillas and spinach-artichoke dip?

With this recipe, you can at least combine two of them. Stay tuned for mini mozzarella hot dog shrimp cocktail sticks.

Spinach Artichoke Quesadillas

  • Prep Time:15 minutes
  • Cook Time:5 minutes
  • Total Time:20 minutes
  • Servings:3-4
  • Easy


  • 6 8-inch tortillas
  • 4 tablespoon olive oil
  • 5 oz baby spinach
  • 14 oz canned artichoke heart (chopped)
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper
  • 2 cup cheddar jack cheese
  • 1 clove garlic (minced)
Photo by Dylan Barth
  • Step 1

    Heat one tablespoon of olive oil over medium-high heat in a large skillet. Add garlic and let cook for about 2 minutes.

    GIF by Dylan Barth
  • Step 2

    Add spinach and cook until wilted.

    GIF by Dylan Barth
  • Step 3

    Add drained and chopped artichoke hearts and cook for about 2-3 minutes. Add red pepper flakes and salt and pepper for some flava-flav.

    GIF by Dylan Barth
  • Step 4

    Place spinach artichoke mixture into a strainer and push down with a wooden spoon or paper towel to get the extra water out.

    GIF by Dylan Barth
  • Step 5

    Spread about 1/4 cup of the spinach artichoke mixture onto each tortilla.

    GIF by Dylan Barth
  • Step 6

    Top with hella cheese and cover with another tortilla.

    GIF by Dylan Barth
  • Step 7

    Use the remaining olive oil to brush a layer on the top tortilla.

    GIF by Dylan Barth
  • Step 8

    Head back to the stove. Cook each side of the ‘dilla for about 2 minutes until the tort is golden-brown and the queso is nice and melty.

    GIF by Dylan Barth
  • Step 9

    Slice those puppies up and you’ve got yourself one hell of an appetizer.

    GIF by Dylan Barth