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Place the spinach into a heat-safe bowl and cook in the microwave for 30-60 seconds or until wilted. Let cool slightly. Press between a clean kitchen towel or paper towel briefly to absorb any excess moisture.
Place the spinach, cheese, cream cheese, salt, cumin, and chili powder into a food processor. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
Spread spinach mixture onto 6 tortillas and top each with a second tortilla.
Warm a skillet over medium heat. When warm, cook each quesadilla for 2-3 minutes per side or until just golden brown and melty.
Cut into wedges and serve warm.