Spinach artichoke quesadillas

Ingredients

  • ½ tbsp olive oil
  • ½ cup cream cheese
  • 1 tsp garlic minced
  • 8 oz artichoke hearts chopped and drained (1 cup)
  • 2 cup baby spinach leaves
  • 2 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded
  • 2 large tortillas

Instructions

  • 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 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.

Notes

Use a dry frying pan because the tortillas would soak up any grease. A dry pan ensures a crispy quesadilla.Be careful not to overfill the tortilla to ensure the filling heats evenly and doesn’t ooze out the sides.Tortillas burn easily; fry on medium heat. The result will be golden, crispy outsides, and melty insides.