Spinach artichoke dip quesadillas
Everything you love about spinach artichoke dip, creamy, garlicky and cheesy, melted inside crisp tortillas for a vegetarian lunch that reheats beautifully.
- 30 min total
- 18 min hands-on
- Anyone can make this
- Serves 4
- About $2.30 a serving
- 460 calories
- Good the next day
- Vegetarian
Dolly says: It’s ready in 30 minutes, start to finish.
Ingredients
For 4 servings.
- 1 package frozen chopped spinach
- 1 can artichoke hearts, drained
- 4 oz cream cheese, softened
- ¼ cup grated parmesan
- 4 flour tortillas, large
- 1½ cups shredded mozzarella
From your pantry
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
- 2 tsp vegetable oil
Each serving has about 460 calories, 22 g protein, 35 g carbs and 26 g fat, and costs about $2.30 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No grated parmesan? Parmesan wedge works.
- No flour tortillas? Whole wheat tortillas work.
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
Microwave the spinach in a covered bowl for 3 to 4 minutes, until thawed and hot, then let it cool for 5 minutes.
Timer: 3 min 30 sec
Squeeze the spinach hard in a clean towel over the sink until no more water drips out.
Dolly’s tip: Really squeeze. Watery spinach makes soggy quesadillas, and you’ll be amazed how much comes out.the artichokes and them in a bowl with the spinach, cream cheese, garlic powder, parmesan and red pepper flakes.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spread a quarter of the mixture over half of each tortilla, sprinkle with mozzarella, and fold them closed.
Heat ½ teaspoon oil in a large over medium heat and cook 2 quesadillas at a time for 2 to 3 minutes per side, until and melty.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 5 min
Cook the other 2 the same way, adding a little more oil to the pan first.
Medium heatTimer: 5 min
Cool them uncovered on a board for 15 minutes, cut each into 3 wedges, and pack them in containers.
Timer: 15 min
Dolly’s tip: They keep 4 days in the fridge or 2 months frozen.At lunch, microwave the wedges for 45 to 60 seconds, until hot all the way through.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
