Savory Spinach Artichoke Quesadillas (Print View)
A flavorful blend of spinach, artichokes, and cheese inside golden, crispy tortillas for a quick meal.
# What You'll Need:
→ Filling
01 -
12 ounces frozen chopped spinach, fully thawed and well-drained
02 -
2 ounces marinated artichoke hearts, drained and finely chopped (approximately 3 hearts)
03 -
4 ounces whipped cottage cheese or cream cheese
04 -
1 ounce shredded mozzarella cheese
05 -
1 tablespoon mayonnaise
06 -
1 teaspoon Dijon mustard
07 -
2 teaspoons minced garlic
08 -
1 teaspoon salt
09 -
1 teaspoon onion powder
10 -
0.5 teaspoon ground black pepper
11 -
0.5 teaspoon ground cayenne pepper
→ Tortillas and Garnishes
12 -
8 eight-inch flour tortillas
13 -
Shredded Monterey Jack cheese, for filling
→ For Cooking
14 -
Vegetable oil, for pan-frying
# Directions:
01 -
Completely thaw and thoroughly drain the frozen chopped spinach to remove excess moisture.
02 -
Drain the marinated artichoke hearts and finely chop them into small pieces.
03 -
In a large mixing bowl, add the thawed spinach, chopped artichokes, whipped cottage cheese, shredded mozzarella, mayonnaise, Dijon mustard, and minced garlic. Mix the ingredients until fully combined.
04 -
Add the salt, onion powder, black pepper, and cayenne pepper to the bowl. Stir until seasoning is evenly distributed throughout the filling.
05 -
On one half of each tortilla, sprinkle a layer of shredded Monterey Jack cheese. Top with a portion of the spinach-artichoke mixture, then sprinkle additional Monterey Jack cheese over the filling. Fold the tortilla in half and gently press to evenly distribute the filling.
06 -
Repeat the assembly process with the remaining tortillas and filling.
07 -
Add approximately 1 tablespoon of vegetable oil to a large skillet and heat over medium heat.
08 -
Place the folded quesadillas into the skillet. Cook for about 2 minutes on each side, or until the exterior is golden brown and crisp. Adjust oil as needed between batches for optimal browning.
09 -
Remove quesadillas from skillet and let rest for 1 minute before slicing. Serve with desired accompaniments such as sour cream or salsa.
# Notes:
01 -
Ensure spinach is thoroughly drained to prevent soggy quesadillas; squeeze using a clean kitchen towel for best results.