Description
Delicious spinach and artichoke quesadillas that are perfect for a snack or meal!
Ingredients
Scale
- 4 large flour tortillas
- 1 cup cooked spinach (squeezed dry)
- 1 cup canned or jarred artichoke hearts, chopped
- 1/2 cup cream cheese
- 1/4 cup sour cream or Greek yogurt
- 1 cup shredded mozzarella cheese (plus extra for filling)
- 1/4 cup grated Parmesan
- 1 garlic clove, minced
- Salt & pepper to taste
- Olive oil or butter for toasting
- Optional dips: marinara sauce or sriracha mayo
Instructions
- In a bowl, mix spinach, artichokes, cream cheese, sour cream, garlic, mozzarella, Parmesan, salt, and pepper until combined.
- Spread the mixture on half of each tortilla. Add extra shredded mozzarella.
- Fold to close.
- Toast quesadillas in a skillet with a bit of oil or butter, 2–3 minutes per side until golden and melted.
- Slice and serve with dipping sauces.
Notes
- These quesadillas can be made ahead of time and reheated.
- Adjust the seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg