Savory Spinach Artichoke Quesadillas
Ingredients (makes 4 quesadillas)
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4 large flour tortillas (whole wheat or regular)
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2 cups fresh spinach, chopped
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1 cup canned artichoke hearts, drained & chopped
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1 cup shredded mozzarella (or Monterey Jack cheese)
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½ cup cream cheese (softened)
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2 tbsp sour cream (or Greek yogurt)
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2 cloves garlic, minced
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1 tbsp olive oil or butter
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Salt & pepper, to taste
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Optional: pinch of red pepper flakes for heat
Instructions
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Prepare filling: Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted, about 2 minutes. Stir in artichokes, salt, and pepper. Remove from heat.
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Make creamy base: In a bowl, mix cream cheese and sour cream until smooth. Add spinach-artichoke mixture and stir well.
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Assemble quesadillas: Spread filling evenly over half of each tortilla. Sprinkle with shredded cheese, then fold tortillas in half.
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Cook: Heat a nonstick skillet or griddle over medium heat. Cook quesadillas 2–3 minutes per side until golden brown and crispy, with melted cheese inside.
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Serve: Slice into wedges and serve warm with salsa, guacamole, or a drizzle of ranch dressing.