If using fresh spinach, chop it finely. If using frozen spinach, thaw it and squeeze out any excess moisture.
In a medium bowl, mix together the chopped artichokes, spinach, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, and any optional seasonings. Stir until smooth and well-combined. Season with salt and pepper to taste.
Assemble the Quesadillas:
Lay one flour tortilla flat on a clean surface. Spread about 1/4 cup of the spinach-artichoke filling evenly over the tortilla, leaving a small border around the edges. Top with some shredded cheddar cheese (optional) for an extra cheesy bite.
Place a second tortilla on top and press down gently to help the quesadilla stick together.
Cook the Quesadillas:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Place the assembled quesadilla in the skillet and cook for about 3–4 minutes on each side, until the tortilla is golden brown and crispy, and the filling is hot and melted. You may need to flip the quesadilla carefully using a spatula.
Repeat with the remaining tortillas and filling, adding more oil to the skillet if necessary.
Serve:
Once the quesadillas are cooked, remove from the skillet and allow them to cool for a minute before slicing into wedges.
Serve with a side of salsa, guacamole, or sour cream for dipping.
