Description
Crispy, golden quesadillas filled with a creamy spinach and artichoke mixture blended with cheese and garlic for a rich and satisfying vegetarian meal.
Ingredients
- 4 large flour tortillas (10-inch)
- 2 cups fresh spinach (or 10 oz frozen spinach, thawed and squeezed)
- 1 cup artichoke hearts, drained and chopped
- 200 g cream cheese, softened
- 1/4 cup mayonnaise
- 1 1/2 cups shredded cheese blend (Monterey Jack, mozzarella, Parmesan)
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp butter or cooking oil
Instructions
- Cook fresh spinach in a skillet until wilted, then cool and squeeze out excess moisture (or thaw and drain frozen spinach).
- Chop the artichoke hearts into small pieces.
- In a bowl, mix cream cheese, mayonnaise, garlic, salt, pepper, and red pepper flakes until smooth.
- Add spinach and artichokes, then mix well.
- Fold in two-thirds of the shredded cheese.
- Heat a skillet over medium heat and lightly butter or oil one side of a tortilla.
- Place tortilla in skillet, buttered side down, and spread filling on half.
- Sprinkle extra cheese on top, fold tortilla, and cook 3–5 minutes per side until golden and crispy.
- Repeat with remaining tortillas and filling.
- Slice and serve warm.
Notes
- Drain spinach and artichokes היט to avoid soggy quesadillas.
- Use a mix of cheeses for best melt and flavor.
- Greek yogurt can replace mayonnaise for a lighter option.
- Store leftovers in fridge for 2–3 days.
- Reheat in skillet or oven to keep crisp texture.
- Filling can be made ahead and stored separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
