Ingredients
4
4 servings
- •2 cups cream cheese, softened
- •½ cup sour cream
- •3 cups shredded mozzarella cheese, divided
- •½ cup parmesan cheese, grated
- •4 cloves garlic, minced
- •½ teaspoon red pepper flakes
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •2 packages frozen spinach, thawed and drained
- •2 cans artichoke heart, drained and chopped
- •4 large flour tortillas
Instructions
- In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
- Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1–2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 331
- Carbohydrate: 33g
- Fat: 15g
- Fiber: 16g
- Protein: 15g
- Sugar: 2g
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