Include in Print View:

Spinach Dip Quesadilla

Spinach Dip Quesadilla
Cooking Method: ,
Courses: ,
Servings: 2
Best Season: Suitable throughout the year
Description

This Spinach Dip Quesadilla combines everything you love about a warm, creamy spinach dip with the crispy, cheesy goodness of a golden quesadilla. Packed with a rich, velvety filling and a crunchy seasoned coating, every bite delivers the perfect balance of creamy, melty, and crispy textures. Quick enough for a weeknight meal yet impressive enough to serve as an appetizer, this quesadilla is comfort food at its finest.

Ingredients
    For the Filling
  • 1 tbsp Butter
  • 2 cups Spinach
  • 3 Garlic cloves (chopped)
  • 2 oz Cream cheese
  • ½ cup Mozzarella cheese (shredded)
  • 2 tbsp Sour cream
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chili flakes
  • Salt & pepper (to taste)
    • For the Quesadilla
  • 2 Tortillas (large)
  • ¼ cup Mozzarella cheese (shredded)
  • 1 tbsp Mayonnaise
  • Crispy baked chips of your choice (crushed)
  • ½ tsp Oil
Instructions
  1. 1
    Heat butter over medium heat. Add spinach and cook until wilted. Stir in garlic and sauté until fragrant.
  2. 2
    Lower the heat and mix in cream cheese until melted and creamy. Add mozzarella cheese, sour cream, garlic powder, onion powder, chili flakes, salt, and pepper. Stir until everything is fully combined and the filling is smooth.
  3. 3
    Spread the spinach mixture evenly over one tortilla. Sprinkle additional mozzarella cheese on top, then place the second tortilla over the filling.
  4. 4
    Crush the crispy chips into small pieces. Spread mayonnaise evenly on the outside of the quesadilla and press both sides into the crushed chips until coated.
  5. 5
    Lightly brush a skillet with oil and place over medium heat. Cook the quesadilla until golden and crispy on both sides and the cheese inside is fully melted.
  6. 6
    Transfer to a cutting board, let cool slightly, then slice into wedges and serve warm.
Note

• Cook the spinach until most of the moisture evaporates to prevent a soggy quesadilla.
• Let the cream cheese fully melt before adding the remaining ingredients for the smoothest filling.
• Crush the chips finely enough so they adhere evenly to the outside of the quesadilla.
• Cook over medium heat to allow the filling to warm through without burning the exterior.
• Press gently with a spatula while cooking for better browning and crispiness.
• Let the quesadilla rest for 1–2 minutes before slicing to help the filling set.

Read it online: https://munchymoodz.com/recipe/spinach-dip-quesadilla/