Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
Ingredients
- 4 tablespoons extra-virgin olive oil - divided
- 1 clove garlic - minced
- 1 large shallot - minced and divided
- 1 5-ounce bag baby spinach
- 1 14-ounce can artichoke hearts - drained and chopped
- ½ teaspoon crushed red pepper flakes
- kosher salt
- freshly ground black pepper
- ½ cup oil-packed sun-dried tomatoes - drained and chopped
- 2 tablespoons freshly chopped parsley
- 2 teaspoons red wine vinegar
- 2 cups shredded Monterey Jack - divided
- 8 flour tortillas
Instructions
Make the spinach filling:
- In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.
- Add garlic and ½ of the shallot and cook until fragrant, 1 minute.
- Add the spinach and cook until wilted, 3 minutes.
- Add the artichoke hearts and red pepper flakes and cook for 2 minutes.
- Season with salt and pepper.
- Transfer the mixture to a strainer and push down with a wooden spoon (or paper towels) to remove any extra liquid.
Prepare the sun-dried tomatoes:
- In a small bowl, stir together the sun-dried tomatoes, remaining 1/2 shallot, parsley, red wine vinegar, and 1½ tablespoons of olive oil.
- Season with salt and pepper.
- Fold the mixture into the spinach filling.
Prepare the quesadillas:
- Spread tortillas out on a clean work surface.
- Spread ¼ of the spinach filling on each tortilla.
- Cover the filling of each with ½ cup cheese.
- Place the remaining tortillas on top of the filling.
- Brush outside of the tortillas with the remaining olive oil.
Cook the quesadillas:
- Cook quesadillas in a large nonstick pan over medium-high heat until golden and cheese is melty, 2 to 3 minutes per side.
- Cut into wedges and serve.