Recipe Box, Spinach & Artichoke Heart Quesadilla

the Painted Apron

1 year ago

Flour tortillas are a staple in our kitchen,

they have a long shelf life and can be used in so many ways~

and not just for Mexican food!

You can fill them and roll them up,

you can use them as a wrap,

you can use them like bread and put two together

like a sandwich

you can bake them, grill them, or fry them or eat them raw

Infinite possibilities!

Tortilla Wraps with Romaine, Bacon, Bleu Cheese & Pecans

This month I’m making recipes with ingredients I especially love…

I love artichokes and decided to make a quesadilla

with spinach and artichoke dip filling

This is a super simple dip using frozen spinach, chopped artichoke hearts,

garlic, mayonnaise, and 2 kinds of cheese

Thaw the spinach and drain it thoroughly in a colander,

then squeezing it with paper towels

to get it as dry a possible

Put it in a 1 quart dish with the drained chopped artichoke hearts

Add mayonnaise, garlic and cheeses and mix thoroughly

You can refrigerate this covered for at least a week and use it as desired

Now, let’s make quesadillas

And since it’s February, let’s make heart quesadillas!

I used large tortillas because that’s what I had on hand

but any size will work

First stack 2 tortillas together and fold them in half

About 1/3 of the way down the fold cut tortillas up at an angle

curving around until you meet the outer edges

Make another cut starting from the bottom of the fold at an angle

and gently curve it around to meet the round outer edges

Voilà! Now you have 2 hearts

Lightly butter one side of each tortilla and spray with a little olive oil

Place one tortilla buttered side down on a baking sheet

and spread dip evenly over the unbuttered side

Top spread with the second tortilla butter and oil side up

Bake at 350 degrees for about 20 minutes until hot and golden

Make someone you love a heart quesadilla for Valentine’s Day,

or any day for that matter!

Cheesy Spinach & Artichoke Heart Quesadilla

A cheesy spinach and artichoke dip baked inside 2 heart tortillas for a delicious romantic twist on quesadillas

Course Appetizer, Main Course

Cuisine American

Keyword heart tortillas, quesadillas, spinach and artichoke dip, spinach and artichoke quesadilla, Valentine food

Prep Time 15

Cook Time 20

Equipment

sheet pan
colander

Ingredients

flour tortillas
1 10 oz box frozen spinach, thawed
1 can 14 oz chopped artichoke hearts, drained
1 cup mayonnaise
1 cup grated cheddar
1 cup grated Parmesan
4 tsp minced garlic

Instructions

Drain spinach thoroughly in a colander, then squeeze it in paper towels several times to remove as much water as possible
Combine spinach and artichokes in a 1 quart baking dish
Stir in garlic, mayonnaise and cheeses, mixing well
Refrigerate covered until needed*
For each quesadilla, stack 2 tortillas together and fold in half. Make a cut about 1/3 of the way down the fold, cutting at an angle up and rounding to meet the outer edges to make the top of the heart. Then cut at the very bottom of the fold at an angle up and around to meet the outer edges completing the point of the heart bottom
Unfold tortillas. Butter one side of each heart with a thin layer of butter and spray with olive oil
Place 1 tortilla buttered and sprayed side down on a non stick sheet pan. Spread spinach and artichoke mixture evenly over unbuttered side of heart. Top with second heart buttered side up
Bake at 350 degrees until golden. Repeat with as many tortillas desired