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
- 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)
Heat one tablespoon of olive oil over medium-high heat in a large skillet. Add garlic and let cook for about 2 minutes.
Add spinach and cook until wilted.
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.
Place spinach artichoke mixture into a strainer and push down with a wooden spoon or paper towel to get the extra water out.
Spread about 1/4 cup of the spinach artichoke mixture onto each tortilla.
Top with hella cheese and cover with another tortilla.
Use the remaining olive oil to brush a layer on the top tortilla.
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.
Slice those puppies up and you’ve got yourself one hell of an appetizer.