Spinach Artichoke Quesadilla Recipe
Our house-made spinach & artichoke dip
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Spinach and Artichoke Dip
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. If using frozen artichoke hearts, thaw and chop them; if using canned, drain and chop. Stir in the artichokes, cream cheese, sour cream, mozzarella, and parmesan. Mix until well combined and heated through. Season with salt and black pepper to taste.
- 2
Assemble the Quesadilla
Lay a flour tortilla flat on a clean surface. Spread a generous portion of the spinach and artichoke dip onto one half of the tortilla. Fold the other half over to create a half-moon shape.
- 3
Cook the Quesadilla
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and let cool for a minute before slicing.
- 4
Serve
Cut the quesadilla into wedges and serve warm with salsa or guacamole on the side.