ARTICHOKE QUESADILLA RECIPES

Steps:

• With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
• Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled).
• Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread.
• Arrange a few strips of chili over the cheese.
• Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
• Heat a large non-stick skillet over medium-high heat.
• Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
• Remove from skillet and cut into 4 to 6 wedges.
• Repeat with remaining quesadillas.

Steps:

• Heat 2 tbsp. of vegetable oil in a large skillet over medium heat. Add onions and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add the spinach and toss to evenly combine. Cook until the spinach is just wilted, about 1-2 minutes. Quickly stir in artichoke hearts and remove mixture from the heat. Clean skillet and place over medium heat. Add the remaining olive oil. Meanwhile, build the quesadillas. Spread 2 tbsp. of cream cheese onto a tortillas. Top with half of spinach-artichoke mixture followed by 1/2 c. of shredded cheese. Sprinkle a small pinch of red pepper flakes on top of cheese then cover with another tortillas. Repeat to make another quesadilla. One at a time, transfer quesadillas to the pan. Cook until golden-brown, about 3 minutes. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). Cook until golden-brown.