Shrimp & Artichoke Quesadillas

    Imagine the rich flavor and velvety texture of your favorite spinach and artichoke dip - we've taken that classic, creamy dip and made it into a snack-sized quesadilla for the perfect game-day finger food.
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    Shrimp and Artichoke Quesadillas recipe

    Shrimp and Artichoke Quesadillas recipe

    • Duration
    • Prep Time
    • 8Servings

    Ingredients

    • 3 oz cream cheese, softened
    • 1/2 cup plain Greek yogurt
    • 2 cloves garlic, minced
    • 1 tsp fresh lemon juice
    • 1/2 tsp red pepper flakes
    • 5 oz frozen chopped spinach, thawed and squeezed of excess liquid
    • 4 oz cooked shrimp (peeled, deveined and tails removed), roughly chopped
    • 4 1/2 oz frozen artichokes, thawed and roughly chopped
    • 1/4 cup shredded part-skim mozzarella cheese
    • 12 6-inch corn tortillas
    • 6 tsp olive oil, divided

    Preparation

    1. Heat oven on lowest (warm) setting. To a medium bowl, add cream cheese and beat with an electric hand mixer on high for 1 minute until fluffy. Add yogurt and blend on high until smooth, about 1 more minute. reduce mixer speed to medium and mix in garlic, lemon juice and pepper flakes. With a spatula, fold in spinach, shrimp, artichokes and mozzarella.
    2. Place one tortilla on a work surface and brush with 1/2 tsp oil. Flip over so that oiled side is facing down. Spread 1/3-cup spinach-artichoke mixture evenly over tortilla. Top with second tortilla and brush top with 1/2 tsp oil. Repeat with remaining tortillas.
    3. Heat a large (12-inch) cast iron skillet on medium. In batches, carefully transfer quesadillas to skillet. Cook for 4 to 6 minutes, turning once, until lightly browned. Transfer to a cutting board and cool for 1 minute. Cut each quesadilla into four pieces, and place on a baking sheet in oven to keep warm while cooking remaining quesadillas.

    Nutrition Information

    • Serving Size: 3 pieces
    • Calories: 181
    • Carbohydrate Content: 22 g
    • Cholesterol Content: 27 mg
    • Fat Content: 6 g
    • Fiber Content: 6 g
    • Protein Content: 9 g
    • Saturated Fat Content: 1 g
    • Sodium Content: 101 mg
    • Sugar Content: 1 g
    • Polyunsaturated Fat Content: 1 g

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