Spinach and Artichoke Quesadillas / by Chelsea Zwieg

Do ever just wake up with one thing on your mind that you want to eat? And no matter what you eat after that, it doesn't really matter because you won't be happy until you've got that one thing sitting in front of you? I generally try to keep things a little bit interesting on here (at least I hope so). A little twist to a classic recipe, a new ingredient or technique or an interesting combination of flavors. Gotta keep the people interested, you know? But the other day I woke up and all I wanted was a spinach and artichoke quesadilla. Nothing fancy about it, no weird ingredients. Spinach and artichokes and cheese, melted to gooey perfection between two crunchy, golden tortillas. And so that is exactly what I made. 

This is essentially spinach and artichoke dip in handheld-no-chips-necessary form. It is definitely spinach heavy, which is just how I like it. But if you don't want to have green things in between your teeth all night, you can always dial back the spinach a little bit. The filling comes together in 5 minutes and, if you don't have enough of a party on your hands to make 4 quesadillas at once, it keeps very well in the fridge, all ready to be spread between a couple of tortillas the next time a quesadilla craving strikes. 

Spinach and Artichoke Quesadillas

Serves 4

| Ingredients

  • 10 oz. frozen spinach, thawed and drained
  • 1 15 oz. can artichoke quarters, drained and chopped
  • 1 clove garlic, finely chopped
  • 1/2 small yellow onion, diced 
  • 2 oz. cream cheese
  • 2 cups shredded mozzarella cheese 
  • salt and pepper
  • 8 medium flour tortillas 

| Instructions

  • Heat a drizzle of oil or a bit of butter in a medium skillet over medium heat. Add onion and garlic and saut√© until the onion begins to brown, about 2 minutes. Add spinach and chopped artichokes and cook another minute or so, until the everything is warmed through. 
  • Transfer the mixture to a bowl and stir in the cream cheese and 1 cup mozzarella. Divide the mixture evenly between 4 tortillas, spreading it into an even layer on each. Top each with the remaining mozzarella cheese and another tortilla. 
  • Heat a skillet over high heat. Cook each quesadilla, one at a time until the cheese is melty and the outside is golden brown, 1-2 minutes per side. Cut each into four wedges and serve.