Spinach Artichoke Quesadilla (High Protein)

This Spinach Artichoke Quesadilla with cottage cheese and chopped banana peppers is high protein, super tasty and comes together in 20 minutes.

This Spinach Artichoke Quesadilla is a creamy, melty twist on the classic dip—packed into a crispy tortilla and boosted with extra protein. Cottage cheese blends right into the filling with whipped cream cheese, creating a rich, tangy base that melts together with shredded mozzarella and parmesan. Chopped spinach and artichokes give it that familiar savory flavor, while pickled banana peppers add little pops of brightness that cut through all the cheesy goodness.

Once toasted until golden and crisp, the inside becomes perfectly gooey and packed with flavor in every bite. It’s the kind of easy meal or snack that feels indulgent but has a little protein boost thanks to the cottage cheese, making it great for lunch, a quick dinner, or even a fun shareable appetizer.

• Vegetarian

Spinach Artichoke Quesadilla (High Protein)

This Spinach Artichoke Quesadilla with cottage cheese and chopped banana peppers is high protein, super tasty and comes together in 20 minutes.

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Ingredients

Serves 3 people

1x2x3x

• ▢ 4 large flour tortillas
• ▢ 1/2 cup cottage cheese
• ▢ 3 tbsp whipped cream cheese
• ▢ 1/2 cup shredded mozzarella
• ▢ 1/4 cup shredded parmesan
• ▢ 1/2 cup chopped artichoke hearts (well drained)
• ▢ 1/3 cup chopped banana peppers
• ▢ 1/2 cup chopped spinach* (See note)
• ▢ 1/2 tsp garlic powder
• ▢ Fresh cracked black pepper
• ▢ Butter or olive oil for the pan

Crema

• ▢ 1/3 cup sour Cream
• ▢ 1 tbsp banana pepper juice  

Instructions 

• In a bowl, mix the cottage cheese, whipped cream cheese, mozzarella, parmesan, garlic powder, and black pepper until mostly combined.
• Fold in the chopped spinach, artichokes, and banana peppers.
• Heat a skillet over medium heat and lightly butter or oil the surface.
• Place one tortilla in the pan and spread a layer of the filling over half of it. Fold the tortilla over and press lightly.
• Cook for 3–4 minutes per side until the tortilla is golden and the cheese is melted. Repeat with remaining tortillas.
• Let rest for a minute, then slice into wedges and serve warm.

Video

Notes

*Important Note: If using fresh spinach, blanch it quickly and squeeze out as much water as possible before chopping. Excess moisture can make the quesadillas soggy and prevent the filling from getting creamy and melty.

 

Optional finishing ideas:

Serve with sour cream, marinara, ranch, or even a little hot honey for a sweet-spicy twist.