Spinach & Artichoke Veggie Quesadilla Recipe

Born out of the overwhelming task of picking an appetizer, this recipe combines two of our favorite starters in one easy-to-make meal. Delicious and irresistible spinach-artichoke dip gets a Mexican makeover in this simple, yet satisfying, quesadilla recipe. Gooey pepper jack cheese seals the deal with its subtle zest that brings this vegetarian dish to a whole new level.

Ingredients:

1 can artichoke hearts, drained and roughly chopped

2 cups fresh or frozen spinach, thawed

1/2 yellow onion, finely chopped

1 clove garlic, minced

3 ounces pepper jack cheese, freshly shredded

6-8 medium whole-wheat tortillas

1-2 tablespoons olive oil

Directions:

In a medium skillet sauté onion and garlic in olive oil until translucent and fragrant. Add spinach and artichoke hearts and continue to sauté until spinach has wilted slightly into a vibrant shade of green, about 5 minutes.

On a separate skillet, heat one tortilla in ¼ tablespoon olive oil. Place a generous spoonful of spinach-artichoke mixture and pepper jack and top with another tortilla. Using a flat spatula, gently press down on tortilla to melt cheese and seal quesadilla. Heat for two or three minutes and carefully flip to toast other side. Allow quesadilla to cool slightly before slicing into four to six points. Serve immediately with salsa or sour cream. Makes about 24 pieces.