Spinach and Artichoke Quesadilla
I still remember the first time I discovered my love for quesadillas. It was during a summer trip to Mexico with my best friend. We were backpacking through
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Ingredients
- 8 8-inch flour tortillas (pieces)
- 12 oz. chopped spinach (thawed and squeezed dry)
- 2 oz. artichoke hearts (marinated, chopped, about 3 hearts)
- 4 oz. cream cheese (or whipped cottage cheese)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 oz. shredded mozzarella
- Shredded Monterey Jack cheese (for tortillas)
- Vegetable oil (for frying)
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