Spinach Artichoke Quesadillas
This is the ultimate appetizer.
Ingredients
- soft tortillas
Filling
- 1 cup mayo
- 1 cup parmesan cheese
- 14 ounce can artichoke hearts drained and chopped coarsely
- 9 ounce box frozen spinach thawed and squeezed well to drain
- 4 cloves garlic minced
- a sprinkle of salt can omit and add at end in case it's salty enough for you
- ½ cup shredded cheese I used mozzarella
Instructions
- Mix in a bowl the mayo, parmesan, artichokes, garlic, spinach and salt.
- Spread into a small casserole dish and bake 15 mins at 400 degrees.
- Heat a large frying pan (I used a 17 inch cast iron) and melt 2 T. butter or olive oil (or a smaller pan, use 1 T.)
- Lay down 3 tortillas and top each with some shredded cheese.
- Spread spinach artichoke dip over the cheese and top with another tortilla.
- Cook until bottom is golden then flip carefully and pan fry the second side.
- Let sit a few minutes before cutting into quesadilla pieces.