1. Preparing the Filling

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes. Stir in chopped artichokes and cook for another minute. Reduce heat to low and mix in cream cheese, sour cream, mozzarella, and Parmesan. Stir until smooth and creamy. Season with salt and pepper. Remove from heat.

2. Assembling the Quesadillas

Lay two tortillas on a clean surface. Spread an even layer of the spinach-artichoke mixture over each, leaving a ½-inch border around the edges. Place the remaining tortillas on top and press gently to seal.

3. Cooking the Quesadillas

Heat a clean skillet over medium heat. Cook each quesadilla for 3–4 minutes per side until golden brown and crispy, and the cheese inside is melted. Transfer to a cutting board and let rest for 2 minutes. Slice into wedges and serve warm.