Delicious and flavorful quesadillas that mimic the flavors of Spinach and Artichoke dip. Add shrimp or your other favorite protein (like shredded rotisserie chicken) to make this a tasty meal that's done in minutes!
1pound shrimp, cleaned and tailed removed(largely diced)
115 ounce canartichoke hearts, drained and diced
2cupsbaby spinach
4ouncescream cheese, softened
1cupshredded mozzarella
½cupshredded parmesan
4largetortillas
cilantro and salsa for serving (optional)
Instructions
Heat the oil in a large skillet over medium high heat. Stir the onion and cook until softened, about 4 minutes. Add in the garlic and shrimp and cook for about a minute, until shrimp start to turn pink. Stir in the artichoke hearts and spinach and cook until spinach is wilted and liquid is reduced, about 3 minutes.
Off the heat, stir in the cream cheese, mozzarella, and parmesan until well combined. Set aside.
To make the quesadillas, spread about half of the mixture on to one of the tortillas and top with another tortilla. Heat a skillet over medium heat and carefully place the quesadilla in the pan. Cook until tortilla is lightly browed, then flip the quesadilla over and brown the other side. (You can slide the quesadilla on to a plate, then place the pan over the plate to make for easier flipping.) Let sit for 3 minutes after cooking before cutting into slices.
Garnish with cilantro and salsa, optional.
Notes
Make-Ahead! Prepare the filling up to a day in advance and refigerate until ready to serve.