All the flavors you love in the popular artichoke dip are combined in a hot, crispy quesadilla.
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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® 4 Cheese 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.
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.
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