Spinach Artichoke Dip Quesadillas
Ingredients
- 3/4 cup frozen spinach, thawed (measured while frozen)
- 8 oz. cream cheese, room temperature
- 1/3 cup finely chopped artichoke hearts (from can)
- 1/3 cup shredded parmesan
- 3/4 cup shredded mozzarella
- 1 clove garlic, grated with microplane or finely minced
- 1/4 tsp. kosher salt
- Pinch of black pepper
- 8-10 fajita size flour tortillas
- 1 Tbsp. butter
Instructions
- Preheat skillet over medium heat. Over the sink, squeeze thawed spinach until liquid no longer comes out. You can do this with your hands or place it in a kitchen towel and ring it out. It may stain the towel so use one you that can be stained.
- In a large bowl, combine the spinach, cream cheese, chopped artichokes, parmesan, mozzarella, garlic, salt and pepper. Spread mixture evenly between 4 to 5 flour tortillas (depending on how full you want them). Top each with another tortilla. Set aside.
- Melt 1 teaspoon of the butter in the skillet and add 1 prepared quesadilla. Cook until golden brown, 1 to 2 minutes, then flip and cook an additional 2 minutes. Remove from skillet and slice with pizza cutter. Cook remaining quesadillas, adding more butter when needed.