This week has been a very busy week for me (stories to come!), and has left me with little time to do my usual menu planning. When dinner time came around the other night, I was scrounging through the fridge trying to come up with a plan. I always start by looking at what vegetables I have, because I try to center my eating habits around getting plenty of veggies. When I realized the best combo I had was spinach and artichoke, all I needed was cheese and a delivery system to make a meal. I used my leftover spinach tortillas from my Zombie Burritos recipe to make these creamy spinach artichoke quesadillas!
I am a crazy menu planner, I always have a plan for dinner, and a back-up plan! Not having time to make a plan is new for me, and I’m trying to find ways to cope with the changes. I know that things will calm down, and I’ll find time to plan again, but for now I have been making grocery lists while munching on breakfast cereal. Those lists feel like a far cry from a plan, they feel more like a safety net full of my favorite kitchen staples. I always say, you can’t go wrong with quality ingredients, and I do love to be spontaneous and try new things! I’ll fill you all in on the new stories and life changes next week!
Variations to the Creamy Spinach Artichoke Quesadillas recipe:
- I used cream cheese and Parmesan because that’s what I had on hand. Mozzarella or Monterrey jack would also be good choices!
- Your can make these with any kind of tortilla you stock. I usually use whole wheat, but had spinach available, and I loved the additional color they added!
- The filling for these quesadillas is very moist. To keep the tortilla crispy, serve immediately, or they will become soft and not crispy!
- 6 oz frozen artichoke hearts, chopped
- 4 oz frozen cut leaf spinach
- 3 oz neufchatel cheese (low fat cream cheese)
- ⅓ cup shaved Parmesan
- ¼ tsp black pepper, onion powder, each
- 2 garlic cloves, minced
- ⅛ tsp salt
- 2 12 inch tortillas
- In a medium bowl, thaw artichokes and spinach using a microwave. Drain off any additional moisture after thawing.
- Mix in cheeses, pepper, onion powder, garlic, and salt.
- Heat a large skillet over medium heat. Use half of the spinach mixture and cover half of a tortilla. Fold it closed and repeat with the remaining tortilla.
- Place the quesadillas into the hot skillet and cook until browned, 3-4 minutes. Flip and brown the other side. Serve immediately.
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