Name: Creamy Spinach Artichoke Quesadillas You'll Love
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Cream CheeseUse the full-fat block version, softened to room temperature, which provides the essential creamy base and structure for the filling.; MayonnaiseA small amount adds richness and ensures the filling remains velvety even after grilling.; Garlic and Onion PowderThese powdered aromatics ensure a deep flavor profile without adding excess moisture, which can lead to soggy quesadillas.; Frozen SpinachThaw and squeeze it aggressively to remove all excess water; this is critical to achieving the perfect creamy, non-runny texture.; Marinated Artichoke HeartsDrain these well and chop them roughly; the marinade adds a lovely underlying tanginess that cuts through the richness of the cheese.; Monterey Jack CheeseKnown for its superior melt, this cheese forms the foundation of the gooey texture and has a mild flavor that doesn't overwhelm the artichoke.; Parmesan CheeseA grating of aged Parmesan adds a salty, savory umami depth, elevating the filling from good to truly gourmet.; Large Flour TortillasChoose burrito-sized tortillas to maximize the filling area and ensure they crisp up nicely on the skillet.; Butter or OilUse for grilling the quesadillas; butter enhances the flavor while oil gives a faster, crispier exterior.

Ingredients

Cream CheeseUse the full-fat block version, softened to room temperature, which provides the essential creamy base and structure for the filling.
MayonnaiseA small amount adds richness and ensures the filling remains velvety even after grilling.
Garlic and Onion PowderThese powdered aromatics ensure a deep flavor profile without adding excess moisture, which can lead to soggy quesadillas.
Frozen SpinachThaw and squeeze it aggressively to remove all excess water; this is critical to achieving the perfect creamy, non-runny texture.
Marinated Artichoke HeartsDrain these well and chop them roughly; the marinade adds a lovely underlying tanginess that cuts through the richness of the cheese.
Monterey Jack CheeseKnown for its superior melt, this cheese forms the foundation of the gooey texture and has a mild flavor that doesn't overwhelm the artichoke.
Parmesan CheeseA grating of aged Parmesan adds a salty, savory umami depth, elevating the filling from good to truly gourmet.
Large Flour TortillasChoose burrito-sized tortillas to maximize the filling area and ensure they crisp up nicely on the skillet.
Butter or OilUse for grilling the quesadillas; butter enhances the flavor while oil gives a faster, crispier exterior.

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Instructions

Step 1: Prepare the Artichoke and Spinach
Step 2: Create the Creamy Base
Step 3: Mix the Filling
Step 4: Assemble the Quesadillas
Step 5: Grill to Golden Perfection
Step 6: Serve Immediately

Notes

The creamy filling can be made up to three days in advance; just store it in an airtight container in the refrigerator and assemble the quesadillas when you are ready to grill.
To maximize the crunch when reheating leftovers, skip the microwave and place the quesadilla wedges in a 350°F oven or air fryer until the exterior is crisp and the cheese is melted again.
For the best texture, remember that moisture is the enemy of a crisp quesadilla, so ensure you squeeze every drop of liquid from the thawed spinach and drain the artichoke hearts exceptionally well.
Serve these rich, savory quesadillas with a simple side of cool sour cream and a bright, zesty lime wedge to cut through the richness of the cheese.

Author: Kristin Romick
Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Ingredients

Instructions

Notes

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