Creamy Spinach and Artichoke Quesadillas

Our Creamy Spinach and Artichoke Quesadillas are the perfect way to use up leftover spinach and artichoke hearts. They're easy to make and can be customized to your liking.

Spinach and artichoke dip is a classic party food, but what do you do with the leftovers? One of our favorite ways to use them up is to make these quesadillas. They're quick and easy to make, and they're always a hit with our friends and family.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 (12-inch) whole-wheat tortilla
• 1/2 cup cooked and chopped baby spinach
• 1/2 cup chopped artichoke hearts
• 1/4 cup sliced red onion
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat olive oil in a skillet over medium heat. Add spinach, artichoke hearts, red onion, mozzarella cheese, and Parmesan cheese. Cook until heated through, about 2 minutes.
3. Place tortilla on a baking sheet and spread spinach mixture evenly over one half of the tortilla.
4. Fold the tortilla in half and press down gently to seal.
5. Bake in preheated oven until golden brown and cheese is melted, about 8 minutes per side.
6. Serve immediately.

Why It Works

• The combination of spinach, artichoke hearts, and cheese is a classic for a reason. It's creamy, cheesy, and flavorful.
• Using whole-wheat tortillas adds a bit of fiber and nutrients to the quesadillas.
• Baking the quesadillas in the oven ensures that they're cooked evenly and that the cheese is melted and bubbly.