All the flavors you love in the popular artichoke dip are combined in a hot, crispy quesadilla.
Story Behind the Recipe
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2 cups coarsely chopped baby spinach
1/4 cup chopped green onions
1 (14-ounce) can artichoke hearts, drained, chopped
1 teaspoon finely chopped fresh garlic
3 10-inch flour tortillas
12 (3/4-ounce) slices Land O Lakes® Italian Blend
Heat gas grill to medium or charcoal grill until coals are ash white
Combine all filling ingredients in bowl; mix well.
Place 2 slices cheese onto bottom half of each tortilla; top each with 1/3 filling and 2 slices cheese. Fold tortillas in half.
Place quesadillas onto grill; cook 2-3 minutes or until tortillas are crisp. Turn quesadillas; cook 2-3 minutes or until tortillas are crisp and cheese is melted.
Remove to cutting board. Cut each quesadilla into 4 triangles. Serve warm.
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Stovetop Directions: Heat griddle or skillet over medium heat. Melt 1 tablespoon butter until sizzling. Place quesadillas onto griddle; cook 3-4 minutes or until tortillas are golden brown and crisp.
Brussels sprouts and artichokes–two of our favorite vegetables. From salads to pizzas to simply roasted these recipes give you new ideas for serving.