Cheesy Spinach & Artichoke Heart Quesadilla
A cheesy spinach and artichoke dip baked inside 2 heart tortillas for a delicious romantic twist on quesadillas
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
Notes
*You can also bake it at 350 until it's heated through and bubbly
and serve it as a dip with crackers, chips, or baguette slices.
This recipe makes about 4 cups