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Spinach & Artichoke with Shrimp Quesadilla Recipe

Make these incredible Spinach & Artichoke with Shrimp Quesadillas for an appetizer or meal that can’t miss. This easy shrimp quesadilla recipe features an array of flavorful ingredients and a low calorie count, making it a dish you absolutely must try!
Servings: 6

Ingredients

  • 4 oz Neufchatel cheese
  • 1/2 cup plain non-fat Greek yogurt
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 3 scallions, chopped
  • 1 teaspoon lemon juice
  • 1 package frozen chopped spinach, thawed and drained
  • 1 can quartered artichoke hearts, drained
  • 4 oz cooked shrimp, chopped
  • 1/4 cup shredded part-skim mozzarella
  • 1/4 cup low-fat Parmesan
  • Salt and pepper
  • 12 whole wheat or corn tortillas
  • Extra virgin olive oil spray

Instructions

  • Whip 4 oz Neufchatel cheese until light and fluffy. Add 1/2 cup non-fat Greek yogurt and whip further.
  • Add 1 teaspoon fresh-squeezed lemon juice and 1/2 teaspoon red pepper flakes scallions and garlic. Mix with a spatula.
  • Add 1 package frozen chopped spinach, thawed and drained, 1 can quartered artichoke hearts, drained, 4 oz chopped shrimp, 1/4 cup shredded part-skim mozzarella, and 1/4 cup low-fat Parmesan. Salt and pepper to taste. Mix.
  • Lightly coat one side of a tortilla with extra virgin olive oil spray and flip over. Add and spread a portion of the mixture. Place another tortilla on top of the mixture and spray the top. Repeat until the tortillas and mixture are used up.
  • Coat a fry pan with extra virgin olive oil spray and cook quesadilla on low heat. Cook for 4 to 6 minutes on each side or until lightly browned. Remove from heat, rest 1 minute, then quarter. If storage is necessary, place in a warm oven until ready to serve.
  • Serve and enjoy!