3/4cupfrozen spinach, thawed (measured while frozen)
8oz.cream cheese, room temperature
1/3cupfinely chopped artichoke hearts (from can)
1/3cup shredded parmesan
3/4cupshredded mozzarella
1clovegarlic, grated with microplane or finely minced
1/4tsp.kosher salt
Pinch of black pepper
8-10fajita sizeflour tortillas
1Tbsp.butter
Instructions
Preheat skillet over medium heat. Over the sink, squeeze thawed spinach until liquid no longer comes out. You can do this with your hands or place it in a kitchen towel and ring it out. It may stain the towel so use one you that can be stained.
In a large bowl, combine the spinach, cream cheese, chopped artichokes, parmesan, mozzarella, garlic, salt and pepper. Spread mixture evenly between 4 to 5 flour tortillas (depending on how full you want them). Top each with another tortilla. Set aside.
Melt 1 teaspoon of the butter in the skillet and add 1 prepared quesadilla. Cook until golden brown, 1 to 2 minutes, then flip and cook an additional 2 minutes. Remove from skillet and slice with pizza cutter. Cook remaining quesadillas, adding more butter when needed.