Spinach Artichoke Quesadillas
The ultimate comfort food, Spinach Artichoke Quesadillas are creamy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner or a crowd-pleasing appetizer, these quesadillas are sure to satisfy your cravings. Make them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
Ingredients
- ½ tablespoon olive oil
- ½ cup cream cheese
- 1 teaspoon garlic (minced)
- 8 ounces artichoke hearts (chopped and drained)
- 2 cups baby spinach leaves
- 2 cups mozzarella cheese (shredded)
- ¼ cup parmesan cheese (shredded)
- 2 large tortillas
Instructions
- In a large 12-inch frying pan over medium heat, combine olive oil and cream cheese. Stir them together until the cream cheese has melted and combined smoothly, which should take about 2 to 3 minutes. Keep an eye on the heat to prevent burning.
- Add in the minced garlic, artichoke hearts, and spinach. Cook this mixture until the spinach begins to wilt and shrink, which will take roughly 2 to 3 minutes. You want the spinach to lose its volume but still retain some vibrant color.
- Once the spinach is wilted, incorporate the mozzarella and parmesan cheese. Stir everything together until both cheeses have fully melted into the mixture. It will become creamy and coated in cheesy goodness. Then, remove the pan from heat.
- In a clean and dry frying pan over medium heat, place one large tortilla in the pan. This is where the magic happens. Scoop out a quarter of the cheesy spinach mixture and spread it evenly across one half of the tortilla. Make sure to leave some space around the edges for folding.
- Fold the other half of the tortilla over the filling side, creating a half-moon shape. Allow it to heat for 1 to 2 minutes on each side until it’s lightly browned and crispy. Flip it carefully to avoid spilling the filling.
- Once browned, remove the quesadilla from the pan and let it cool slightly on a cutting board. Cut it into three triangles for easy serving. Repeat the steps with the remaining filling and tortillas.
- Serve the quesadillas hot or warm, perhaps with a side of sour cream or your favorite dipping sauce to enhance the flavors.
Notes
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in a skillet for the best texture.
- Freezing: Yes, you can freeze these quesadillas! Wrap them well in foil or plastic wrap, and they can last up to two months in the freezer. Just reheat them directly from frozen.
- Pairing: These quesadillas pair wonderfully with a fresh salad or some roasted vegetables for a balanced meal.
- Dip It! Consider serving with guacamole or salsa for added flavor and texture.
- Don’t Overfill: Be cautious not to overstuff your quesadillas. It can lead to messy cooking and uneven heating.