Spinach Artichoke Quesadillas
Ingredients:
1 tbsp olive oil
2 cups fresh spinach (roughly chopped)
1/2 cup canned artichoke hearts (drained and chopped)
1/2 cup cream cheese (softened)
1/4 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and pepper (to taste)
4 large flour tortillas
Butter or cooking spray (for the tortillas)
Directions:
Prepare the Spinach and Artichoke:
Heat the olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted (about 2-3 minutes). Stir in the chopped artichoke hearts and cook for an additional minute. Remove from heat.
Make the Filling:
In a mixing bowl, combine the cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until smooth. Stir in the cooked spinach and artichoke mixture until well combined.
Assemble the Quesadillas:
Spread about 1/4 of the spinach artichoke filling on one half of each tortilla. Fold the other half of the tortilla over the filling to form a half-moon shape.
Cook the Quesadillas:
Heat a large skillet over medium heat. Lightly butter one side of each folded tortilla or spray with cooking spray. Place the quesadilla, buttered side down, in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
Serve:
Slice each quesadilla into wedges and serve hot. These are perfect with a side of sour cream, salsa, or guacamole for dipping.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Kcal: Approx. 280 calories per quesadilla | Servings: 4 quesadillas