Caramelized Onion and Spinach Artichoke Quesadilla
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
10 min
Ingredients
2 teaspoons olive oil
1 yellow onion sliced
1 yellow or orange bell pepper, sliced
2 Cups spinach
4 large flour tortillas
½ cup La Terra Fina Spinach Artichoke Dip, Jalapeno Artichoke Dip, or Greek Yogurt Spinach Dip
1 cup shredded Monterey Jack cheese
2 Tablespoons butter
Cilantro, jalapeno, and salsa for serving
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion
and bell peppers and saute, stirring every five minutes, for 25-30
minutes, or until onions are soft and golden brown in color.
Add the spinach and saute until wilted, about 3-4 minutes. Remove
from heat.
Spread one side of each tortilla with 2 Tablespoons La Terra Fina
dip. Sprinkle with ¼ cup of cheese. Divide the spinach and onion
mixture evenly among the four tortillas, placing the vegetables over
half of the tortilla.
Heat a large flat skillet over medium high heat. Add a prepared
tortilla to the skillet and cook until the cheese is melted and the
bottom is speckled with brown spots. Fold the tortilla in half,
flipping the cheese side over the vegetables. Use a spatula to press
the edges together. Remove from heat. Repeat with remaining
tortillas. Serve quesadillas warm with sliced jalapeno, cilantro, and
salsa.
Originally Submitted
10/16/2014
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