Taste New Mexico's Bold Flavors: Spinach and Artichoke Quesadilla Recipe with a Southwestern Twist

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New Mexico is a land of vibrant flavors and bold culinary traditions, where even a simple dish can be transformed into something extraordinary. The Spinach and Artichoke Quesadilla is one such creation, blending the earthy goodness of spinach, the tangy bite of artichokes, and the rich creaminess of cheese, all wrapped up in a crispy tortilla. This isn’t your average quesadilla—it's a journey through the taste of New Mexico, where every bite carries a hint of the state’s love for spice and southwestern flair.

Quesadillas are a beloved staple in New Mexican cuisine, but the Spinach and Artichoke variation brings a new dimension to the table. By combining familiar ingredients like Monterey Jack cheese with the slightly unexpected richness of spinach and artichokes, this dish offers both comfort and excitement. With the added kick of cayenne pepper, this quesadilla embodies the spirit of New Mexican cooking: bold, flavorful, and unforgettable.

Recipe: New Mexico Style Spinach and Artichoke Quesadilla

Ingredients:

• 8 pieces of 8-inch flour tortillas
• 12 oz. chopped spinach, thawed and squeezed dry
• 2 oz. marinated artichoke hearts (about 3 hearts), chopped
• 4 oz. cream cheese or whipped cottage cheese
• 1 tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 2 tsp. minced garlic
• 1 tsp. salt
• 1 tsp. onion powder
• ½ tsp. black pepper
• ½ tsp. cayenne pepper
• 1 oz. shredded mozzarella cheese
• Shredded Monterey Jack cheese (for sprinkling on tortillas)
• Vegetable oil (for frying)

Instructions:

1. Prepare the Ingredients: Start by chopping about 3 marinated artichoke hearts into small, bite-sized pieces. Thaw the frozen chopped spinach and squeeze out any excess moisture to ensure the quesadillas don’t become soggy.
2. Mix the Filling: In a mixing bowl, combine the chopped spinach, artichokes, cream cheese, mozzarella, mayonnaise, Dijon mustard, and minced garlic. Stir until everything is well blended, creating a smooth, flavorful filling.
3. Season the Mixture: Add the salt, onion powder, black pepper, and cayenne pepper to the spinach mixture. Mix thoroughly to ensure the spices are evenly distributed, giving the filling a balanced and slightly spicy flavor.
4. Assemble the Quesadillas: Take one tortilla and sprinkle a layer of shredded Monterey Jack cheese on one half. Spread a portion of the spinach-artichoke mixture over the cheese, then top with a bit more shredded cheese. Fold the tortilla in half and press gently to even out the filling. Repeat this process with the remaining tortillas.
5. Cook the Quesadillas: Heat about a tablespoon of vegetable oil in a large skillet over medium heat. Place a filled tortilla in the skillet and cook for about 2 minutes on each side, or until golden brown and crispy. Flip and cook the other side. Repeat with the remaining quesadillas, adding more oil as needed for each batch.

The Final Bite

This Spinach and Artichoke Quesadilla is more than just a tasty snack—it’s a bite-sized taste of New Mexico’s unique culinary heritage. The combination of creamy cheese, fresh spinach, tangy artichokes, and a hint of spice will make these quesadillas a favorite in any kitchen. Whether you’re serving them as a quick lunch, a snack, or even a party appetizer, they bring a delicious taste of New Mexico to every table.

With each bite, you’ll experience a crispy tortilla filled with gooey, cheesy goodness and the refreshing flavor of spinach and artichokes. And thanks to the cayenne pepper, there’s just enough heat to remind you of New Mexico’s bold and adventurous spirit.

For the Spinach and Artichoke Quesadilla recipe you requested, here are a few sources that align with the ingredients and method:

1. Coined Cuisine explains how marinated artichokes and frozen spinach are combined with whipped cottage cheese (or cream cheese), garlic, Dijon mustard, and seasonings, resulting in a creamy spinach dip mixture. Monterey Jack cheese adds extra flavor and texture when assembling the quesadilla, which is then toasted in a skillet for a crispy finish​(House of Yumm)​(Coined Cuisine).
2. House of Yumm also provides a similar version of spinach artichoke quesadillas, suggesting the use of cream cheese and a blend of Monterey Jack and Parmesan cheese for a rich and cheesy filling. The key here is ensuring the mixture is evenly spread before cooking​(NeighborFood Blog)​(House of Yumm).
3. Budget Bytes offers a simpler take, emphasizing that you can use leftover spinach artichoke dip or make a quick version for a tasty quesadilla snack. Their method involves spreading the dip over tortillas, adding chicken or hot sauce for extra flavor​(Budget Bytes).

For more details on these recipes, feel free to explore:

• (Coined Cuisine)ps:​(House of Yumm)nac​(Budget Bytes)s/)
• House of Yumm's Recipe
• Budget Bytes Version