In a mixing bowl, combine the cream cheese, minced garlic, chopped artichoke hearts, baby spinach, mozzarella cheese, and parmesan cheese. Mix until well combined.
In a non-stick skillet, heat the olive oil over medium heat until it coats the bottom of the skillet evenly.
Spread half of the spinach artichoke filling over one half of a tortilla and fold it in half.
Cook the folded quesadilla in the skillet for about 3-4 minutes on one side until golden brown. Flip and cook the other side for an additional 3-4 minutes.
Remove from the skillet, let cool for a minute, then cut into wedges. Repeat with the second tortilla.
