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Amazing Spinach Artichoke Quesadillas

Spinach Artichoke Quesadillas (Inspired by the Dip)

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Enjoy these delicious Spinach Artichoke Quesadillas, inspired by the classic dip. They are cheesy, flavorful, and perfect for a quick meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 5 ounces fresh spinach, roughly chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Salt and freshly ground black pepper to taste
  • 8 (8-inch) flour tortillas
  • 2 tablespoons butter or cooking spray

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the chopped artichoke hearts and chopped spinach. Cook until the spinach is wilted, about 3-5 minutes.
  4. Reduce heat to low. Add the softened cream cheese, Monterey Jack cheese, and cheddar cheese to the skillet. Stir until the cheeses are melted and well combined with the spinach and artichoke mixture.
  5. Season with salt and pepper to taste. Remove from heat.
  6. Wipe the skillet clean or use a separate griddle. Melt 1/2 tablespoon of butter or spray with cooking spray over medium heat.
  7. Place one tortilla in the skillet. Spread about 1/4 of the spinach artichoke mixture evenly over half of the tortilla.
  8. Fold the other half of the tortilla over the filling.
  9. Cook for 2-3 minutes per side, until golden brown and the cheese is melted.
  10. Repeat with the remaining tortillas and filling.
  11. Cut each quesadilla into wedges and serve immediately.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes to the filling.
  • If you don’t have cream cheese, you can substitute with sour cream or Greek yogurt, though the texture might be slightly different.
  • Ensure your cream cheese is softened for easier mixing.

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