Spinach and Artichoke Quesadillas
Note: Despite the spinach this is not a health food. This is for EATING! These make a great breakfast/brunch food too.
Depending on how much you stuff them, this recipe should yield about 4-6 servings.
2-3 handfuls of fresh baby spinach
1 tbsp olive oil
2 garlic cloves, minced
2 pinches red pepper flakes
1 can artichoke hearts, drained, roughly chopped
1 tbsp unsalted butter
½ cup freshly ground/shredded parmesan cheese
½ cup shredded jarlsburg cheese (you can sub regular old swiss cheese if you’re not feeling fancy or cannot find jarlsburg)
1-2 tbsp mayo (do not use light)
freshly ground pepper to taste
Salt to taste
flour tortillas, soft taco size
Heat 1 tbsp olive oil in deep skillet over medium heat, add garlic. Saute garlic and red pepper flakes for 2 minutes or until fragrant. Add spinach and toss with tongs to coat. Continually turning, cook until slightly wilted dark in color, about 4 minutes. Remove to a medium bowl.
In the same skillet, melt butter over medium head. Add artichokes and toss to coat. Sautee for 4-5 minutes.
Remove from pan and add to spinach bowl. Let cool for 5 minutes. Add mayo, Parmesan cheese, salt and pepper. Toss until combined.
Heat 12-in non-stick skillet over medium heat. Add ½ tbsp vegetable oil. Toast 2 tortillas for 2-4 minutes until a little brown. Flip one tortilla, add ¼ cup of spinach-artichoke mixture, top with ¼ cup Jarsburg cheese. Cover with other tortilla, toasted side towards filling. Cook on each side for 2-3 minutes or until tortilla golden brown and cheese is melted. Cut in to four quarters (pizza cutters work best) and serve immediately. Make as many quesadillas as you can until you run out of filling!
The filling mixture
Freshly shredded Jarlsburg cheese.... mmmmmmmm
In the pan!