Spinach Artichoke Quesadillas

by Beth - Budget Bytes
4.86 from 7 votes
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It’s time to play the leftovers game! I’m all about “sweeping my fridge” and coming up with new dishes using my leftovers, especially after big food events. Did you know that The Big Game is the second biggest food “holiday” after Thanksgiving? Most people tend to go big (or go home) because there is nothing worse than running out of food when entertaining, but that also lends itself to a lot of leftovers. To help combat this problem I’ve joined Morton Salt to #EraseFoodWaste and come up with delicious ways to use our Game Day leftovers (you can read more about the campaign here). So today I used my leftover Double Spinach Artichoke Dip to make some ah-maz-ing super creamy Spinach Artichoke Quesadillas for lunch. Because everything is better when toasted in a tortilla. At least that’s my life motto.

This blog post is sponsored by Morton Salt. 

Spinach Artichoke Quesadillas

Two Spinach Artichoke Quesadillas being toasted in a skillet

Other Dip Ideas

But seriously, just about anything is better in quesadilla form. So if you didn’t make spinach artichoke dip for your football spread, you can apply this to several other football game day foods. Bean dip? Yep. Queso? Yep. Boneless wings? Yep. Chop ’em up and stick them in a quesadilla. Cowboy caviar? Cocktail meatballs? Buffalo chicken dip? Yep, yep, and yep. Just add some cheese, stuff it into a tortilla, and toast it up in a skillet. You can’t go wrong with quesadillas.

Pick Your Protein

I also added some leftover rotisserie chicken to my quesadilla to make it a bit more of a meal than a snack, but you know me and eggs, I couldn’t help making one with a fried egg instead of chicken. That yolk is magic with the spinach artichoke dip. It’s reminiscent of the Egg Florentine Quesadillas I used to make back in the days when Budget Bytes was just a baby blog. :)

P.S. I did not cost out this recipe because it’s more of a concept than a recipe. There are no specific measurements for this “recipe” and even have to use spinach artichoke dip in particular. You can make one quesadilla or make more, just make use of what you have.

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Spinach Artichoke Quesadillas

4.86 from 7 votes
Use your leftover party dips to make a delicious lunch the next day, like these super creamy Spinach Artichoke Quesadillas. 
Use your leftover party dips to make a delicious lunch the next day, like these super creamy Spinach Artichoke Quesadillas. BudgetBytes.com
Servings 1
Prep 5 mins
Cook 5 mins
Total 10 mins

Ingredients

Instructions 

  • Spread the spinach artichoke dip over one half of the tortilla. Top with pieces of shredded chicken and a couple dashes of your favorite hot sauce.
  • Fold the tortilla in half to close, then place it in a dry skillet. Cook the quesadilla over medium heat until brown and crispy on one side, then flip and cook and until brown and crispy on the second side.
  • Slice the quesadilla into two or three pieces with a pizza slicer or large knife, and serve.

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Nutrition

Serving: 1ServingCalories: 683.5kcalCarbohydrates: 29.4gProtein: 26.2gFat: 52.4gSodium: 1237.3mgFiber: 4.3g
Read our full nutrition disclaimer here.
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Sliced Spinach Artichoke Quesadillas on a cutting board

Overhead view of Spinach Artichoke Quesadillas on a cutting board

Step by Step Photos

Spinach artichoke dip, chicken, and hot sauce

Gather whatever leftovers you might have in your fridge. No really, grab whatever and experiment with flavor combos! Today I used leftover Double Spinach Artichoke Dip, leftover rotisserie chicken, and some extra hot sauce just because.

Fill tortillas with dip, chicken, and hot sauce

 

Spread some of the spinach artichoke dip over half of a flour tortilla, place some chicken pieces on top, then add a couple dashes of hot sauce for kicks.

Egg optional

OR, add a fried egg instead of chicken. YUM.

Toast quesadillas in skillet

Fold the tortillas closed and place them in a skillet (I don’t use any sort of oil, just a dry skillet). Heat the quesadillas over medium heat until brown and crispy on each side. 

Slice Spinach Artichoke Quesadilla in two

Slice the quesadilla in half and serve while it’s still hot and gooey! So good!

Front view of overstuffed Spinach Artichoke Quesadillas stacked on a cutting board

THIS is why I keep tortillas in my fridge at all times.

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  1. Hi Beth

    ,

    I just found your blog. I already know what I will cook for dinner tonight and tomorrow :) Thank you for sharing the recipes with a classy, top quality material! I will sure be frequenting your blog and Instagram a lot!
    Blessings to you!

  2. I thought anything made with flour was not allowed on Paleo plan. Is rice allowed?

  3. I do this all the time too since leftover dips just seem to go to waste in our house. My kids love it when I use leftover spinach dip and roll it up to make pinwheels. It’s a great way to use up the dip and makes a quick and easy lunch or snack. 

  4. I’m going to make this now. My best cooking is with leftovers. My husband of 40 years used to comment that I couldn’t duplicate delicious leftover meals/recipes but has learned to embrace the adventure.

    1. I made a note about that in the intro, but it was a bit too much of a guestimate to do calculations here since it was all leftovers and there are no real required measurements for this “recipe”.

  5. I do this!! YESSSS!!! Great minds think alike!! Minus the egg though:) But, I whole heartedly agree–everything is better in a tortilla—-with cheese—-and toasted—-and called a quesadilla

  6. Yum–I’m going to skip the fried egg, but definitely include some chopped green chilies.