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Quesadillas have long been celebrated as a versatile dish that can cater to a variety of tastes and dietary preferences. Originating from Mexico, this simple yet satisfying meal has evolved over the years, leading to countless adaptations that showcase different ingredients and flavors. Whether enjoyed as a quick snack, a hearty lunch, or a delightful dinner option, quesadillas are loved for their crispy tortillas filled with melted cheese and savory fillings. Among the many variations, creamy spinach artichoke quesadillas stand out as a particularly comforting choice, blending the rich flavors of creamy cheese with the wholesome goodness of vegetables.

Creamy Spinach Artichoke Quesadillas

Looking for a delicious twist on a classic favorite? Try these creamy spinach artichoke quesadillas! This easy recipe combines crispy tortillas with a savory filling of fresh spinach, artichoke hearts, and melted cheese, making it a perfect comfort food option. Packed with nutrients, these quesadillas are great for any meal, whether as a quick snack or a satisfying dinner. Get ready to impress your family and friends with this delightful dish that's both flavorful and healthy!
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Ingredients
  

2 cups fresh spinach, chopped

1 can (14 oz) artichoke hearts, drained and roughly chopped

1 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt (to taste)

1/2 tsp black pepper (to taste)

4 large flour tortillas

2 tbsp olive oil (for cooking)

Optional: fresh parsley or cilantro for garnish

Instructions
 

In a large mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and well-blended.

    Add in the chopped spinach, artichoke hearts, mozzarella cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well-combined and a creamy filling forms.

      Heat a large skillet over medium heat and add 1 tablespoon of olive oil.

        While the oil heats, place one tortilla on a clean, flat surface and spread about 1/2 cup of the spinach artichoke filling on one half of the tortilla, leaving some space at the edges.

          Fold the tortilla in half over the filling to create a half-moon shape.

            Once the skillet is hot, gently place the folded quesadilla in the skillet. Cook for about 3-4 minutes on one side until golden brown and crispy.

              Carefully flip the quesadilla and add the remaining tablespoon of olive oil to the pan if needed. Cook for an additional 3-4 minutes on the other side until the cheese is melted and the tortilla is crispy.

                Remove the quesadilla from the skillet and let it rest for a minute. Then slice into wedges and serve warm.

                  Optional: Garnish with fresh parsley or cilantro for added flavor and color.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings