Spinach Feta Quesadilla (Print Version)
# Ingredients:
→ Quesadilla
01 -
1 (5 oz) bag fresh spinach
02 -
1 tablespoon butter or olive oil
03 -
1 clove garlic, finely diced (optional)
04 -
2 large flour tortillas
05 -
2 cups shredded pepper jack cheese
06 -
1/4 cup feta cheese crumbles
→ Ranch Artichoke Dip
07 -
1 cup Ranch dressing (like Hidden Valley)
08 -
3–4 canned quartered artichokes
# Instructions:
01 -
Melt butter or heat oil in a pan over medium heat. Add spinach and cook for 4 minutes, stirring frequently until wilted. Add garlic and cook for another 45 seconds. Remove from heat.
02 -
Transfer the spinach to paper towels and press gently to absorb excess moisture. This step helps prevent a soggy quesadilla.
03 -
Lay one tortilla flat and sprinkle 1/2 cup shredded cheese on half. Top with half the spinach, half the feta, and another 1/2 cup cheese. Fold the tortilla over. Repeat for the second tortilla.
04 -
Heat a pan or griddle over medium. Lightly coat with cooking spray. Cook quesadillas for 5–7 minutes on each side until golden and crispy. You may need to do one at a time.
05 -
Blend ranch dressing with canned artichokes until smooth, about 20–30 seconds. Set aside for dipping.
06 -
Remove quesadillas from heat, slice into four pieces each, and serve with the Ranch Artichoke Dip.
# Notes:
01 -
Use paper towels to remove moisture from the spinach for best texture.
02 -
You can swap pepper jack for mozzarella or cheddar if you prefer milder cheese.
03 -
Serve with extra dip or sliced avocado for a heartier meal.