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Cheesy Spinach-Artichoke Quesadillas

Anna Watson Carl
  • 35 minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

Artichoke hearts

1

bag Baby spinach

1 clove

Garlic

2 tbsp

Parsley

1

Shallot, large

1/2 cup

Sun-dried tomatoes, oil-packed

1

Black pepper, Freshly ground

1

Kosher salt

1/2 tsp

Red pepper flakes

4 tbsp

Olive oil, extra-virgin

2 tsp

Red wine vinegar

8

Flour tortillas

2 cups

Monterey jack