Picking the right appetizer can be hard. How can you possibly choose between mozzarella sticks and mini hot dogs and shrimp cocktail and quesadillas and spinach-artichoke dip?

With this recipe, you can at least combine two of them. Stay tuned for mini mozzarella hot dog shrimp cocktail sticks.

Spinach Artichoke Quesadillas

  • Prep Time:15 minutes
  • Cook Time:5 minutes
  • Total Time:20 minutes
  • Servings:3-4
  • Easy

    Ingredients

  • 6 8-inch tortillas
  • 4 tablespoon olive oil
  • 5 oz baby spinach
  • 14 oz canned artichoke heart (chopped)
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper
  • 2 cup cheddar jack cheese
  • 1 clove garlic (minced)
Photo by Dylan Barth
Photo by Dylan Barth

Step 1

Heat one tablespoon of olive oil over medium-high heat in a large skillet. Add garlic and let cook for about 2 minutes.

GIF by Dylan Barth
GIF by Dylan Barth

Step 2

Add spinach and cook until wilted.

GIF by Dylan Barth
GIF by Dylan Barth

Step 3

Add drained and chopped artichoke hearts and cook for about 2-3 minutes. Add red pepper flakes and salt and pepper for some flava-flav.

GIF by Dylan Barth
GIF by Dylan Barth

Step 4

Place spinach artichoke mixture into a strainer and push down with a wooden spoon or paper towel to get the extra water out.

GIF by Dylan Barth
GIF by Dylan Barth

Step 5

Spread about 1/4 cup of the spinach artichoke mixture onto each tortilla.

GIF by Dylan Barth
GIF by Dylan Barth

Step 6

Top with hella cheese and cover with another tortilla.

GIF by Dylan Barth
GIF by Dylan Barth

Step 7

Use the remaining olive oil to brush a layer on the top tortilla.

GIF by Dylan Barth
GIF by Dylan Barth

Step 8

Head back to the stove. Cook each side of the ‘dilla for about 2 minutes until the tort is golden-brown and the queso is nice and melty.

GIF by Dylan Barth
GIF by Dylan Barth

Step 9

Slice those puppies up and you’ve got yourself one hell of an appetizer.

GIF by Dylan Barth
GIF by Dylan Barth