Creamy Spinach Quesadillas. How to serve Creamy White Bean and Spinach Quesadillas. Because the filling for these quesadillas is so rich and creamy, they really benefit from being served with a nice tangy salsa. The salsa I used is a smoky chipotle red salsa, which paired so well with the flavors of the quesadillas.

My unofficial motto is, "everything is better in a tortilla with cheese." I have several awesome quesadilla recipes on the website already, but I wanted to make one that was seriously simple and easy enough for quick weeknight meals. These Creamy Chicken and Spinach Quesadillas hit the spot with a super short ingredient list and a seriously. Press between a clean kitchen towel or paper towel briefly to absorb any excess moisture. You can have Creamy Spinach Quesadillas using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Creamy Spinach Quesadillas

You need 1 (8 ounce) of block cream cheese, softened.
It's 1 bag of frozen chopped spinach (16 ounce), thawed.
It's 1 cup of sour cream.
Prepare 2 cups of shredded mozzarella cheese.
It's 1/8 teaspoon of black pepper.
Prepare 1/4 teaspoon of crushed red pepper.
You need 1 teaspoon of garlic powder.
It's of Canola oil cooking spray.
Prepare 2 of or more large flour tortillas.
You need of Salsa, your favorite!.

Remove from heat; stir in cheeses. Top half of each tortilla with spinach mixture; fold other half over filling. The classic quesadilla gets kicked up a notch with a creamy, béchamel-like sauce. A saucy base helps the cheese go further and keeps the chicken from drying out.

Creamy Spinach Quesadillas instructions

In a small pan heat up cream cheese, spinach, sour cream, mozzarella cheese,black pepper, crushed red pepper and garlic powder......stir occasionally and heat contents until warm, but NOT boiling hot 🥵!.
Your spinach mixture will be nice and creamy !!!! 🤩 Remove mixture from heat......
Coat a large skillet 🍳 with canola oil cooking spray......keep on low heat.....
Place 1 large flour tortilla into skillet......
Place several heaping tablespoons of heated spinach mixture on HALF of tortilla......
Heat tortilla on low heat for several minutes, or until bottom of tortilla is slightly browned......gently fold tortilla in half and continue to heat on low, flipping over until both sides are slightly browned.......
Remove tortilla from heat and place on a plate......
Cut into wedges.......repeat with remaining spinach mixture......
Serve with your favorite salsa and sour cream and enjoy 😉!.

If any dish called for a dash of your favorite hot sauce, this would be it: Just a little cuts through the creamy filling and packs the right amount of heat. My favorite kind of quesadilla is - Any! they all contain cheese, meats, veggies! I love any kind, plus your recipe for the chicken & spinach queso quusadilla looks awesome! Dipping them into salsa is my favorite thing to do along with a small dollop of sour cream either mixed into the salsa or on the side. On top of the cheese, add half of the green onion and spinach.