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Spinach and Brie Quesadilla

  • Author: Abby Turner


This Spinach and Brie Quesadilla is such a fun twist on the traditional St. Patrick’s Day foods and not to mention, super easy! 


  • 3 tbsp butter
  • 1 tbsp minced garlic, or garlic paste
  • 1 8 oz jar (or more) of Marinated Artichoke Hearts, cut into dime sized pieces
  • 2 cups cut chicken
  • 8 oz Brie, thinly sliced 
  • 3 cups fresh spinach
  • Spinach and Herb Tortilla
  • salt and pepper, to taste


  1. Heat a non-stick pan, add butter and garlic paste and melt until fragrant. 
  2. Add chicken, chopped artichoke hearts, and spinach and sauté for 3-5 minutes until spinach is fully wilted.  
  3. Take mixture off heat, and put enough to fill the tortilla on one side. 
  4. Place 2-3 thin slices of Brie on top of the mixture, fold the tortilla in half. 
  5. Grill folded tortilla over medium-low heat until brie is melted.  Cut into triangles.
  6. Enjoy!