These creamy spinach quesadillas are loaded with spinach, artichoke hearts, and melted cheese. for an easy-to-make lunch.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Keyword: Spinach Artichoke Quesadillas Recipe
8ouncesartichoke hearts,chopped and drained (1 cup)
2cupsbaby spinach leaves
In a large 12-inch frying pan over medium heat, combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
Stir in minced garlic, artichokes, and spinach. Cook until the spinach starts to shrink, about 2 to 3 minutes.
Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out ¼ of the spinach mixture and spread it out across one-half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side until lightly browned.
Cut into 3 triangles. Repeat steps with remaining mixture and tortillas.
Serve hot or warm.
Flour tortillas take in a lot of oil. We recommend coating your pan with canola oil before placing the tortilla in the pan. Try not to overfill your quesadilla. We know the filling is yummy, but an overfull quesadilla won’t cook as well.
Dip your quesadillas in some sour cream for a tasty addition to this dinner.