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For a great cheesy spinach artichoke quesadilla, you need: - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 4 flour tortillas (8-inch) - Optional: Fresh diced tomatoes and cilantro for garnish Fresh spinach adds a nice crunch, and artichoke hearts give a unique flavor. Always use fresh spinach for the best taste. You want it bright green and free of wilt. Canned artichokes are fine, but drain them well to avoid extra moisture. The right cheeses make this dish creamy and flavorful. We use: - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Cream cheese gives a rich base. It blends smoothly with the other ingredients. Mozzarella melts beautifully, making your quesadillas gooey. Parmesan adds a salty bite and depth. Feel free to mix and match cheeses if you like! Seasoning is key for flavor. You will need: - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Garlic powder and onion powder enhance the taste without being too strong. Adjust salt and pepper to your liking. These simple seasonings let the cheese and veggies shine. {{ingredient_image_1}} First, grab a large bowl. Add 1 cup of fresh spinach and 1 cup of artichoke hearts. Make sure the artichokes are drained and chopped. Next, mix in 1 cup of softened cream cheese. Then, add 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Finally, season with salt and pepper. Stir well until you have a creamy, smooth filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place one tortilla in the pan. Spread half of the spinach-artichoke mixture on one half of the tortilla. Fold the tortilla over to cover the filling. Press down gently. Cook for 3-4 minutes until the bottom is golden brown. Carefully flip it over. Add another tablespoon of olive oil if you need it. Cook for another 3-4 minutes until the second side is golden and the cheese melts. Remove it from the skillet and let it cool a bit. Cut it into wedges. Repeat with the rest of the tortillas and filling. For the best golden quesadillas, use medium heat. This way, the cheese melts without burning the tortilla. Make sure to press down gently while cooking. This helps the filling stay inside. If you want extra crispiness, add more olive oil. You can also use a lid to trap steam, which helps melt the cheese faster. Enjoy your delicious cheesy spinach artichoke quesadillas! To make your cheesy spinach artichoke quesadillas pop, focus on fresh herbs. I love adding fresh cilantro or basil. These herbs brighten the dish. You can also try adding a splash of lemon juice. This adds a nice zing. If you want some heat, add jalapeños or crushed red pepper. These tweaks bring the flavors to life. For a crispier quesadilla, use a hot skillet. Preheat it before adding oil. You can also try baking them. Preheat your oven to 400°F. Place the stuffed quesadillas on a baking sheet, then bake for 10 to 12 minutes. This method makes them even crispier and is perfect for larger batches. Don't forget to flip them halfway through for even cooking. Make your quesadillas look stunning! Cut them into wedges and arrange them on a plate. Add a dollop of sour cream or guacamole on the side. You can also sprinkle chopped tomatoes and cilantro on top for color. A squeeze of lime juice right before serving adds freshness. These simple steps make your quesadillas more inviting. Pro Tips Use Fresh Ingredients: Fresh spinach and artichokes will provide a brighter flavor and better texture than canned or frozen options. Adjust the Cheese: Feel free to experiment with different types of cheese such as feta or pepper jack for a unique twist. Keep the Heat Moderate: Cooking on medium heat ensures that the tortillas get crispy without burning while allowing the cheese to melt thoroughly. Customize Your Fillings: Add other ingredients like cooked chicken, mushrooms, or bell peppers to enhance the flavor and nutrition of your quesadillas. {{image_2}} You can easily swap some ingredients in these cheesy spinach artichoke quesadillas. For a twist, use kale instead of spinach. Kale gives a nice crunch and a different flavor. You can also try using different cheeses. Swap mozzarella for cheddar or pepper jack for a spicy kick. If you want a lighter option, use Greek yogurt instead of cream cheese. It adds a tangy taste and cuts some calories too. If you're following a special diet, this recipe can adjust to fit your needs. For a vegan version, use dairy-free cream cheese and vegan mozzarella. Make sure your tortillas are also vegan-friendly. If you avoid gluten, use gluten-free tortillas. You can still enjoy all the cheesy goodness with these easy swaps. Always check labels to ensure they meet your dietary needs. These quesadillas are great for many occasions. Serve them as a fun snack during movie night or as a quick lunch. Pair them with salsa or guacamole for extra flavor. You can also add a fresh salad on the side for a healthy crunch. Feel free to top with fresh diced tomatoes and cilantro for a pop of color. Each bite becomes a tasty treat! To keep your cheesy spinach artichoke quesadillas fresh, store them in the fridge. Place them in an airtight container. You can also wrap them tightly in plastic wrap. This helps prevent them from drying out. They stay good in the fridge for up to 3 days. When ready to eat, you can reheat them right away. You can freeze quesadillas for later. First, let them cool completely. Wrap each quesadilla in plastic wrap. Then, place them in a freezer bag or container. Be sure to squeeze out all the air to prevent freezer burn. They can stay frozen for up to 3 months. When you want to eat them, thaw them overnight in the fridge. To reheat quesadillas, you have a few options. The best way is in a skillet. Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until warm. You can also use a microwave for quick reheating. Just place it on a plate and heat for 1-2 minutes. If you want a crispy texture, stick with the skillet method. Enjoy your delicious quesadillas! Yes, you can use many cheese types in these quesadillas. Cream cheese gives a nice base. Try adding cheddar for a sharp taste. Gouda or pepper jack can add a fun twist. Mix and match to find your favorite combo. Cheese melts well, so it will work! To make these quesadillas gluten-free, choose gluten-free tortillas. Many brands offer good options. Check the label to ensure they are gluten-free. The filling is already gluten-free, so you are all set. Enjoy a tasty meal without the gluten! Dipping sauces can enhance your quesadilla experience. I recommend salsa for a fresh taste. Guacamole adds creaminess and flavor. Sour cream can cool down spicy bites. You might even try a yogurt dip for a twist. Find your favorite and enjoy! This blog post covered how to make great quesadillas. We explored key ingredients, like fresh veggies and cheese. I shared step-by-step instructions that lead to a tasty result. Helpful tips enhanced cooking and serving. We also discussed variations to fit tastes and diets, plus how to store your quesadillas. I hope you feel ready to try making these delicious meals. With the right ingredients and methods, you can impress anyone at the table! Enjoy your cooking adventure, and always have fun with your meals.

Cheesy Spinach Artichoke Quesadillas

Delicious quesadillas filled with creamy spinach and artichoke mixture, perfect for a snack or appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 4 pieces flour tortillas (8-inch)
  • 2 tablespoons olive oil
  • optional fresh diced tomatoes and cilantro for garnish

Instructions
 

  • In a large mixing bowl, combine the chopped fresh spinach, chopped artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and creamy.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Place one tortilla in the skillet and spread half of the spinach-artichoke mixture evenly on one half of the tortilla.
  • Fold the tortilla over to enclose the filling and press down gently. Cook for about 3-4 minutes or until the underside is golden brown.
  • Carefully flip the quesadilla over and add another 1 tablespoon of olive oil to the skillet if needed. Cook for another 3-4 minutes until the second side is golden and the cheese is melted.
  • Remove the quesadilla from the skillet and let it cool slightly before cutting it into wedges.
  • Repeat the process with the remaining tortillas and filling.
  • Serve the quesadillas warm, garnished with fresh diced tomatoes and cilantro if desired.

Notes

Serve warm with fresh diced tomatoes and cilantro for garnish.
Keyword appetizer, artichoke, cheese, quesadillas, spinach