Spinach Artichoke Quesadillas

A great meatless meal. Pairs well with my Greek Salad
Any size tortillas will work (adjusting filling amount accordingly)

Ingredients

  • 1-1/2 t. olive oil
  • 1/2 c. low-fat cream cheese
  • 1 t. garlic minced
  • 12 oz. marinated quartered artichoke hearts, drained and chopped (remove stems)
  • 2 c. (4 oz.) baby spinach leaves
  • 2 c. mozzarella cheese, shredded
  • 1/4 c. parmesan cheese, shredded
  • red pepper flakes, optional (to your liking)
  • 4 large flour tortillas (10-inch burrito size)

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 (to your liking, about ¾ of a 5 oz. pkg.). Cook until spinach starts to shrink (about 2 to 3 minutes).

Add in mozzarella and parmesan cheese; stir until just melted. Remove from heat. Add a few red pepper flakes, if desired.

In a clean large and dry non-stick frying pan, over low-medium heat (don’t get too hot or they will burn), place one tortilla in the pan. Scoop out one-quarter 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 3 remaining tortillas

NOTE: 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 low-medium heat. The result will be golden, crispy outsides, and melty insides.