Best 3 Spinach And Artichoke Quesadilla Wbacon Recipes

Indulge in a culinary journey with our delectable Spinach and Artichoke Quesadilla with Bacon, a symphony of flavors that will tantalize your taste buds. This mouthwatering quesadilla starts with a crispy tortilla, generously filled with a vibrant blend of fresh spinach, tender artichoke hearts, savory bacon, and a creamy, melted cheese mixture. Each bite offers a delightful combination of textures and flavors, from the crispy tortilla to the gooey cheese, complemented by the earthy spinach, briny artichokes, and smoky bacon. Accompanying this main recipe are three additional variations that cater to various dietary preferences and flavor profiles. For those seeking a vegetarian alternative, the Spinach and Artichoke Quesadilla without Bacon offers a satisfying and flavorful experience. If you crave a spicy kick, the Spinach and Artichoke Quesadilla with Jalapeños adds a zesty touch that will ignite your senses. Finally, the Spinach and Artichoke Quesadilla with Black Beans and Corn takes a Tex-Mex twist, incorporating the vibrant flavors of black beans and corn for a fiesta in your mouth. With step-by-step instructions and helpful tips, these recipes guarantee a successful culinary adventure, transforming your kitchen into a haven of delectable aromas and unforgettable tastes.

Here are our top 3 tried and tested recipes!

SPINACH AND ARTICHOKE QUESADILLAS RECIPE BY TASTY

Spinach And Artichoke Quesadillas Recipe by Tasty image

Your favorite savory dip meets your favorite cheesy Mexican dish in this quick and easy mashup. Whether you're craving a hearty snack or putting together a last-minute appetizer, these spinach and artichoke quesadillas come together in under 30 minutes for a delicious dish anytime.

Provided by Betsy Carter

Categories Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup parmesan cheese, grated
4 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 packages frozen spinach, thawed and drained
2 cans artichoke heart, drained and chopped
4 large flour tortillas

Steps:

In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
Serve warm.
Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 46 grams, Fat 80 grams, Fiber 4 grams, Protein 46 grams, Sugar 10 grams

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH QUESADILLAS

Spinach Quesadillas image

My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 ounces fresh baby spinach (about 4 cups)
4 green onions, chopped
1 small tomato, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1/4 cup reduced-fat ricotta cheese
6 flour tortillas (6 inches)
Reduced-fat sour cream, optional

Steps:

In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

Mise en place: Before starting the cooking process, measure and prepare all your ingredients to ensure a smooth and efficient cooking experience.
Fresh ingredients: Use fresh spinach and artichokes for the best flavor and texture. If using canned artichokes, drain and rinse them thoroughly before using.
Shred your own cheese: Pre-shredded cheese often contains additives and preservatives that can affect the taste and texture of your quesadilla. For the best results, grate your own cheese using a box grater.
Cook the bacon until crispy: Crispy bacon adds a delicious smoky flavor to the quesadilla. Cook the bacon until it's golden brown and crispy, but not burnt.
Don't overfill the quesadilla: Too much filling can make the quesadilla difficult to fold and cook evenly. Aim for a thin layer of filling that covers the entire tortilla.
Use a large skillet: A large skillet will help you cook the quesadilla evenly and prevent it from sticking. If you don't have a large skillet, you can cook the quesadilla in batches.
Cook the quesadilla over medium heat: Medium heat will help the quesadilla cook through without burning the tortilla. Be patient and let the quesadilla cook for a few minutes on each side, until it's golden brown and crispy.
Serve the quesadilla with your favorite toppings: Sour cream, guacamole, salsa, pico de gallo, and shredded lettuce are all great options.

Conclusion:

This spinach and artichoke quesadilla with bacon is a delicious and easy-to-make appetizer or main course. It's perfect for a quick and easy meal or for a party or potluck. With its crispy tortilla, creamy filling, and smoky bacon, this quesadilla is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give this spinach and artichoke quesadilla with bacon a try. You won't be disappointed!