Description
Delicious spinach and artichoke quesadillas that are packed with nutrients and flavor, perfect for busy weeknights.
Ingredients
Scale
- 4 Whole Wheat Tortillas
- 2 cups Fresh Spinach, chopped
- 1 can Artichoke Hearts, drained and chopped
- 4 oz Cream Cheese, softened
- 1 cup Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 2 cloves Garlic, minced
- 2 tbsp Olive Oil
Instructions
- In a mixing bowl, combine the chopped spinach, drained artichoke hearts, softened cream cheese, mozzarella cheese, parmesan cheese, minced garlic, and a drizzle of olive oil. Mix until well combined.
- Place a whole wheat tortilla on a flat surface. Spread a generous amount of the spinach-artichoke mixture over half of the tortilla. Fold the other half over to create a semi-circle.
- Heat a non-stick skillet over medium heat. Drizzle a little olive oil to coat the pan.
- Place the filled tortilla into the skillet and cook for about 3-4 minutes on one side until golden brown. Flip and cook for an additional 3-4 minutes.
- Remove the quesadilla from the skillet and let it cool for a minute. Slice into wedges and serve warm with dipping sauces.
Notes
Serve with salsa, guacamole, or sour cream for added flavor. Use fresh herbs for garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Quick Meals
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
