How to Make Quesadillas with Spinach Dip
Servings: 9 SMALL QUESADILLAS

8 ounces cream cheese, at room temperature
¼ cup sour cream
2 cups grated Havarti cheese, divided
¼ cup grated Parmesan cheese
2 cloves garlic, minced
A pinch of red pepper flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
9-ounce package frozen chopped spinach, defrosted and squeezed dry
14-ounce can artichoke hearts, drained and chopped
18 street taco tortillas
1 tablespoon butter or olive oil

Place the cream cheese and sour cream in a large bowl. Beat until smooth with a hand mixer.
Stir in ½ cup of the Havarti, the Parmesan, garlic, pepper flakes, salt, and pepper until well combined.
Mix in the spinach and artichoke hearts. Set aside.

Melt butter or heat olive oil in a large saute pan over medium heat. Place 2-3 tortillas in the pan and top each with a rounded tablespoon of Havarti.
Scoop out ¼ cup of the spinach dip and place it on top of the cheese. Use a second tortilla to press down and flatten the filling.

Cook until the tortilla is browned, then flip and cook until the filling is heated through, and the second side is toasted.

Remove, and cut in half if desired. Repeat with the rest of the tortillas and fillings.
Serve warm with salsa, if desired.


Notes
You can also fold about half the amount of fillings on one tortilla to make " papadias," or a handheld quesadilla.