If you’re looking for a fast and delicious weeknight dinner, Spinach Artichoke Shrimp Quesadillas are for you! And you can make-ahead the filling and cook them when you’re ready to eat. Don’t miss this creamy and delicious quesadilla recipe.
Coming up with weeknight dinners can seem daunting. Quesadillas are always a safe and easy bet because you can incorporate nearly any veggies or protein you have on hand.
These Spinach Artichoke Shrimp Quesadillas are the perfect choice when you need to get a delicious meal on the table fast. They are super easy to make and taste like classic Spinach and Artichoke dip, only better!
If you love Mexican-themed food, be sure to check out my delicious offerings in Taco Bar Ideas – Easy Mexican Buffet Menu.
Make-Ahead Quesadilla Filling
Spinach Artichoke Shrimp Quesadillas are a great meal prep option because you can make the filling a day in advance. Before eating, just fill and saute the quesadilla and have dinner ready in 5 minutes.
While you can make ahead the filling for the quesadilla, I wouldn’t suggest filling and grilling the tortilla until ready to serve. You don’t want to have a mushy leftover quesadilla… although I’m sure it’d still be delicious!
No shrimp? No problem! You can substitue whatever protein you have on hand. You could use shredded rotisserie chicken, lean ground turkey, tofu, or no protein at all. These are even great without the shrimp as just Spinach and Artichoke Quesadillas.
If you like your quesadillas spicy, add some heat to the filling with a chopped jalapeño. I like to serve mine with a couple splashes of Cholula sauce.
The filling for the Spinach Artichoke Shrimp Quesadillas would also make a great dip rivaling Food Network’s Almost Famous version! Whip up a batch and serve with tortilla chips and salsa. Yum! If you love warm dips, don’t miss my Crock Pot Buffalo Chicken dip.
Tips for Making Spinach Artichoke Shrimp Quesadillas
- I like to use shrimp because it’s a quick cooking protein that I always seem to have on hand in the freezer. Thaw in the fridge, remove the tail, and cut into bite-sized pieces.
- If you have precooked shrimp, just add it in when you add in the spinach for equally awesome results.
- Shredded rotisserie chicken would be an excellent substitute for the shrimp.
- You can use canned artichoke hearts or frozen, just be sure to drain all excess water and chop before adding to pan.
- Frozen drained spinach would work as a substitute for fresh spinach in this recipe.
- Be sure to cook off some of the liquids so that you don’t end up with runny quesadilla filling.
- Flour, whole wheat, or low carb tortillas work great with this recipe.
- Make-ahead quesadillas! Make the filling ahead of time and refrigerate prior to serving.
- Serve with chopped cilantro and hot sauce (optional).
For another delicious and simple shrimp dinner recipe, be sure to try this Garlic Shrimp with Snap Peas and Potatoes.
Spinach Artichoke Shrimp Quesadillas
- 2 teaspoons olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 pound shrimp, cleaned and tailed removed (largely diced)
- 1 15 ounce can artichoke hearts, drained and diced
- 2 cups baby spinach
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella
- ½ cup shredded parmesan
- 4 large tortillas
- cilantro and salsa for serving (optional)
- Heat the oil in a large skillet over medium high heat. Stir the onion and cook until softened, about 4 minutes. Add in the garlic and shrimp and cook for about a minute, until shrimp start to turn pink. Stir in the artichoke hearts and spinach and cook until spinach is wilted and liquid is reduced, about 3 minutes.
- Off the heat, stir in the cream cheese, mozzarella, and parmesan until well combined. Set aside.
- To make the quesadillas, spread about half of the mixture on to one of the tortillas and top with another tortilla. Heat a skillet over medium heat and carefully place the quesadilla in the pan. Cook until tortilla is lightly browed, then flip the quesadilla over and brown the other side. (You can slide the quesadilla on to a plate, then place the pan over the plate to make for easier flipping.) Let sit for 3 minutes after cooking before cutting into slices.
- Garnish with cilantro and salsa, optional.