Ingredients:
8 pieces of 8-inch flour tortillas
12 oz. chopped spinach, thawed and squeezed dry
2 oz. marinated artichoke hearts (about 3 hearts), chopped
4 oz. cream cheese or whipped cottage cheese
1 tbsp. mayonnaise
1 tsp. Dijon mustard
2 tsp. minced garlic
1 tsp. salt
1 tsp. onion powder
½ tsp. black pepper
½ tsp. cayenne pepper
1 oz. shredded mozzarella cheese
Shredded Monterey Jack cheese (for sprinkling on tortillas)
Vegetable oil (for frying)
Instructions:
Prepare the Ingredients: Chop about 3 marinated artichoke hearts into small pieces. Thaw the frozen chopped spinach and ensure it is well-drained.
Mix the Filling: In a mixing bowl, combine the chopped spinach, artichokes, cream cheese, mozzarella, mayonnaise, Dijon mustard, and minced garlic. Stir until everything is well blended.
Season the Mixture: Add salt, onion powder, black pepper, and cayenne pepper to the spinach mixture. Mix thoroughly to ensure the spices are evenly distributed.
Assemble the Quesadillas: Take one tortilla and sprinkle shredded Monterey Jack cheese on one half. Spread a portion of the spinach-artichoke mixture over the cheese, then top with a bit more shredded cheese. Fold the tortilla in half and press gently to even out the filling. Repeat this process with the remaining tortillas.
Cook the Quesadillas: Heat about a tablespoon of vegetable oil in a large skillet over medium heat. Place a filled tortilla in the skillet and cook for about 2 minutes on each side, or until golden brown and crispy. Flip and cook the other side. Repeat with the remaining quesadillas, adding more oil as needed.
Rest and Serve: Allow the cooked quesadillas to rest for a minute before serving. This resting time allows the filling to set, making them easier to eat. Serve warm with your favorite dips like sour cream and salsa.
