Prepare to revolutionize your taste buds with the most irresistible fusion of Mexican and creamy appetizer magic! Imagine the rich, velvety goodness of spinach and artichoke dip nestled inside a crispy, golden tortilla - this isn't just a recipe, it's a culinary experience that will make your friends beg for your secret. Whether you're looking for a show-stopping party appetizer or a quick weeknight dinner that'll have everyone asking for seconds, these Spinach and Artichoke Dip Quesadillas are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup spinach, cooked and chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese
- 1 cup shredded mozzarella cheese
- 4 flour tortillas
- Olive oil for cooking
Instructions
- Begin by preparing your ingredients. Cook and chop the spinach, and chop the artichoke hearts if they are not already prepped. Make sure all ingredients are ready to go before you start cooking.
- In a mixing bowl, combine the cooked spinach, chopped artichoke hearts, cream cheese, and shredded mozzarella cheese. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.
- Take one flour tortilla and spread a generous amount of the spinach and artichoke mixture evenly over one half of the tortilla. Fold the other half of the tortilla over to create a half-moon shape.
- Heat a large skillet over medium heat and add a drizzle of olive oil to coat the bottom of the pan.
- Once the skillet is hot, carefully place the folded quesadilla in the pan. Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and crispy.
- Using a spatula, carefully flip the quesadilla to the other side and cook for an additional 3-4 minutes, ensuring the cheese is melted and the tortilla is crispy.
- Once cooked, remove the quesadilla from the skillet and place it on a cutting board. Allow it to cool for a minute before slicing it into wedges.
- Repeat the process with the remaining tortillas and filling mixture, adding more olive oil to the skillet as needed.
- Serve the spinach and artichoke dip quesadillas warm with your choice of dipping sauces, such as salsa, sour cream, or guacamole.
Tips
- Temperature is Key: Ensure your skillet is at medium heat to achieve that perfect golden-brown crispiness without burning the tortilla.
- Cheese Matters: Use room temperature cream cheese for easier mixing and more even melting.
- Don't Overstuff: While it's tempting to load up on filling, too much can make your quesadilla difficult to flip and prone to falling apart.
- Oil Technique: Use just enough olive oil to lightly coat the pan - too much can make your quesadillas greasy.
- Let It Rest: Allow the quesadillas to cool for a minute after cooking. This helps the cheese set and makes cutting cleaner.
- Get Creative with Dips: While salsa and sour cream are classic, try experimenting with ranch, chipotle mayo, or a homemade avocado crema for extra flavor!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 18g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 85mg
