6-Ingredient Spinach Artichoke Quesadillas

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 426
Protein 39g
Fat 17g
Carbs 34g
Total Time 20 minutes

And here we go again! I’m kicking off another “cooking on the go” series with my friends at Hilton for their Homewood Suites properties! This is genuinely one of my favorite partnerships because I love demonstrating just how easy it can be to make healthy choices while being away from the comfort of your own kitchen.  But, it’s much easier to do when you stay somewhere with an in-suite kitchen because you can cook your own meals – here’s proof!

This time around the recipes are very minimal – roughly 6 ingredients or less – because part of staying on track is keeping it simple and effective.

spinach artichoke quesadilla

These quesadillas are a perfect example of a minimal, full flavor recipe.  We take inspiration from two foods we love – quesadillas and spinach artichoke dip!  This is what you would get if they got married and decided to get fit together! 😉


6-Ingredient Spinach Artichoke Quesadillas


spinach artichoke quesadilla
Ingredients for 4 quesadillas

  • cooking spray (or avocado or olive oil spray)
  • 12oz chopped or shredded Rotisserie chicken, white meat only – no skin
  • 15oz can artichoke, hearts drained and chopped
  • 1 red bell pepper, chopped into thin slices
  • 4 cups spinach
  • 4 whole wheat tortillas
  • 1 1/3 cups shredded Monterrey jack (or mozzarella cheese), each quesadilla has 1/3 cup cheese
  1. Remove the skin from a Rotisserie chicken and pull out the white meat. Chop into pieces.
  2. Set a nonstick skillet on medium-high heat. Once hot, spray with avocado oil and toss in chopped artichoke hearts and bell pepper.  Cook until the artichoke softens and the edges of the bell pepper have seared.  Toss in the spinach and continue cooking until it wilts. Remove from the skillet.
  3. Set skillet back on the heat. To half of a whole wheat tortilla, add some cheese (half of 1/3 cup), then the artichoke mix, chicken, then the remaining cheese (from the 1/3 cup).
  4. Fold the quesadilla to close, then place it on the skillet. Cook until the outside is crispy and golden (about 3 – 5 minutes), then flip it over to cook the other side.
  5. Enjoy with fresh guacamole, pico de gallo, or your favorite salsa!
    spinach artichoke quesadilla

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