1-Step 1: Cook the Spinach Melt 1 tbsp butter or heat olive oil in a large pan over medium heat. Add 5 oz fresh spinach and cook for 4 minutes until wilted, stirring frequently to keep it even. If you’re using garlic, toss in that 1 clove, finely diced, and cook for another 45 seconds while stirring continuously, then remove from heat and place the spinach on paper towels; cover with more towels to soak up excess moisture.

2-Step 2: Assemble the Quesadillas Lay one of the 2 large tortillas flat on a surface. Sprinkle half of it with ½ cup shredded pepper jack cheese, then top with half the cooked spinach and half the ¼ cup feta cheese crumbles (that’s about 2 tbsp). Add another ½ cup pepper jack cheese on top, fold the uncovered half over the filling, and repeat the process for the second tortilla.

3-Step 3: Cook the Quesadillas Heat a large pan or griddle over medium heat and give it a light spray with cooking spray for that perfect crisp. Cook each quesadilla for 5 7 minutes per side until it’s golden and crispy, then remove and cut each into four slices for serving. This step is where the magic happens, turning your assembly into a warm, cheesy delight.

4-Step 4: Make the Dip For the ranch artichoke dip, blend 1 cup ranch dressing with 3 4 pieces of canned artichokes (rinsed if packed in oil) for 20 30 seconds until it’s smooth and creamy. This adds a fun twist that pairs amazingly with your quesadillas, making the meal feel extra special.