Chop about 3 marinated artichoke hearts into small pieces and set aside.

Thaw and drain the frozen chopped spinach, ensuring it is well-drained.

In a mixing bowl, combine the spinach, chopped artichokes, cream cheese, mozzarella, mayonnaise, Dijon mustard, and minced garlic. Stir until well combined.

Add the salt, onion powder, black pepper, and cayenne pepper to the mixture and mix thoroughly.

On one side of a tortilla, sprinkle some shredded Monterey Jack cheese. Spread a portion of the spinach dip mixture over the cheese, then top with a bit more shredded cheese.

Fold the tortilla in half and press gently to even out the filling.

Repeat the process with the remaining tortillas and filling.

Heat about a tablespoon of vegetable oil in a large skillet over medium heat. Cook the quesadilla for about 2 minutes on each side or until golden brown and crispy. Flip and cook the other side.

Continue cooking the remaining quesadillas, adding more vegetable oil to the skillet as needed.

Allow the quesadillas to rest for a minute before serving. Enjoy with your favorite dips like sour cream and salsa.