Best Spinach Artichoke Burritos Recipes

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SPINACH CHEESE BURRITOS



Spinach Cheese Burritos image

Make and share this Spinach Cheese Burritos recipe from Food.com.

Provided by 2atdiemer

Categories     Spinach

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil, plus
2 teaspoons vegetable oil, divided
1 bunch green onion, white and light-green parts chopped
3 garlic cloves, minced
10 cups loosely packed fresh Baby Spinach, stemmed (about 10 ounces)
1 teaspoon ground coriander
1 pinch nutmeg (optional)
3 cups lightly packed grated monterey jack cheese or 3 cups cheddar cheese
1/3 cup cream cheese
8 -10 flour tortillas
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 small red bell pepper, seeded and chopped
salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne) or 1/2 teaspoon red pepper flakes
1 (15 ounce) can tomatoes with juice
1/4 cup chopped fresh cilantro (optional)

Steps:

  • To prepare burritos: Preheat the oven to 375 degrees. Lightly coat a 9-13-inch baking dish with nonstick spray.
  • In a large skillet, heat 1 tablespoon oil over medium heat. Add green onions and garlic; cook until softened, 2 to 3 minutes. Add spinach; cook until leaves are wilted. Stir in coriander, nutmeg, grated cheese and cream cheese. Remove from heat.
  • To keep tortillas from cracking, place them on a baking sheet (overlapping is fine) and heat them in the oven for a minute or two.
  • Place 1/3 to 1/2 cup of filling on the lower half of a warm tortilla, fold the bottom up and the sides in to encase the filling, roll it up and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  • Brush the tops of the burritos with the remaining 2 teaspoons oil, cover tightly with aluminum foil and bake until hot, 20-25 minutes.
  • Meanwhile, prepare hot sauce: In a heavy saucepan or skillet, heat oil over high heat until it is almost smoking. Add onion, bell pepper and salt to taste. Cook, stirring often, until bell pepper is blistered and beginning to brown, about 4 minutes. Add cumin, coriander and cayenne or red pepper flakes, stirring to combine. Remove from heat.
  • Transfer mixture to a blender or food processor. Add tomatoes; puree.
  • Return the sauce to the pan; add cilantro and salt to taste. Simmer, stirring occasionally, for about 10 minutes, partially covering the pan to avoid splatters.
  • To serve, top burritos with sauce.

Nutrition Facts : Calories 729.9, Fat 47, SaturatedFat 22.8, Cholesterol 96.7, Sodium 1190.6, Carbohydrate 49, Fiber 7, Sugar 8.6, Protein 31.5

SPINACH BURRITOS



Spinach Burritos image

I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. -Dolores Zornow, Poynette, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 flour tortillas (10 inches), warmed
3/4 cup picante sauce, divided
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Add spinach and pepper; cook for 2-3 minutes or until heated through. , Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 382 calories, Fat 15g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 1049mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

CHICKEN SPINACH BURRITOS



Chicken Spinach Burritos image

Make and share this Chicken Spinach Burritos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

1 rotisserie chicken
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (10 ounce) can tomatoes and green chilies, drained
1 cup small curd cottage cheese
1 1/2 cups sour cream
1/2 teaspoon salt
1/4 cup pickled jalapeno pepper, diced
4 cups shredded Mexican blend cheese
18 (6 inch) flour tortillas

Steps:

  • Preheat oven to 350°.
  • Lightly spray two 9 x 13 inch baking dishes with nonstick cooking spray.
  • Remove the skin from the chicken and pull the meat off the bone.
  • Use your fingers to shred the meat by pulling it apart in strips.
  • Stir together the chicken, spinach, tomatoes and green chilies, cottage cheese, sour cream, salt, jalapenos, and 1 1/2 cups cheese in a large mixing bowl.
  • Spoon about 1/4 cup of the mixture down the center of each flour tortilla.
  • Roll up and place, seam side down, in the prepared baking dishes.
  • Sprinkle half of the remaining cheese (1 1/4 cups per casserole) on top of each dish.
  • Bake for 20 minutes or until lightly browned.

Nutrition Facts : Calories 395.2, Fat 22.8, SaturatedFat 11.1, Cholesterol 69.5, Sodium 954.4, Carbohydrate 28.4, Fiber 2, Sugar 3.7, Protein 19.1

SPINACH AND ARTICHOKE QUESADILLAS RECIPE BY TASTY



Spinach And Artichoke Quesadillas Recipe by Tasty image

Your favorite savory dip meets your favorite cheesy Mexican dish in this quick and easy mashup. Whether you're craving a hearty snack or putting together a last-minute appetizer, these spinach and artichoke quesadillas come together in under 30 minutes for a delicious dish anytime.

Provided by Betsy Carter

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup parmesan cheese, grated
4 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 packages frozen spinach, thawed and drained
2 cans artichoke heart, drained and chopped
4 large flour tortillas

Steps:

  • In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
  • Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 46 grams, Fat 80 grams, Fiber 4 grams, Protein 46 grams, Sugar 10 grams

ARTICHOKE BREAKFAST BURRITOS



Artichoke Breakfast Burritos image

This recipe won the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana.

Provided by cookiedog

Categories     Breakfast

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 11

1/2 lb bulk Italian sausage, crumbled
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 jalapeno, seeded and minced
1 large tomatoes, diced
2 cups trimmed cooked and diced artichoke hearts (not marinated)
salt and pepper, to taste
3 large eggs
8 medium flour tortillas
2 cups grated monterey jack cheese or 2 cups cheddar cheese

Steps:

  • In a skillet over medium heat, cook sausage until done; drain grease.
  • Add olive oil to sausage. Add onion, garlic and jalapeno; cook until onion is soft. Add tomatoes and artichokes; cook, stirring occasionally, for 3-4 minutes. Season with salt and pepper. Add eggs and cook, stirring until eggs are done.
  • Heat tortillas (on a griddle, if possible). Fill middle of each tortilla with artichoke mixture. Sprinkle with cheese. Fold ends, then roll up tortilla.

Nutrition Facts : Calories 869.7, Fat 52.8, SaturatedFat 21.1, Cholesterol 252, Sodium 1636.5, Carbohydrate 61.9, Fiber 8.3, Sugar 5.3, Protein 37.9

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

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