Spinach Artichoke Quesadillas

Spinach-artichoke dip is one of those delicious, decadent things on that is always staring at you from the restaurant menu, tempting you to blow your entire day's worth of calories in one sitting- mayonnaise, sour cream, tons of cheese, and very little actual vegetables all slathered on a deep-fried tortilla. It's in your heart's and waistline's best interest to resist :)

By turning this appetizer into a quesadilla, you get:

• extra vegetables
• less creamy stuff
• whole grain, non-fried tortillas instead of chips
• built-in portion control- you can only fit so much into one tortilla!

Bonus: quesadillas are so quick and easy. All you need is:

4 whole-wheat tortillas
4 ounces grated part-skim mozzarella cheese
1/4 cup grated parmesan cheese
1 glove garlic, minced
1-15oz can artichoke hearts, drained, rinsed and chopped
4 ounces baby spinach leaves

Saute artichoke hearts, garlic and spinach over medium heat until spinach wilts. Sprinkle 1 oz mozzarella cheese, 1 T parmesan cheese and 1/4 of spinach-artichoke mixture on each tortilla and fold in half. Spray skillet with non-stick cooking spray and place two folded quesadillas in skillet. Cook over medium heat until golden brown and crispy then flip and repeat on the other side.