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Source: Fabulous Food Associations

Artichoke and Spinach Quesadillas with Wisconsin Pepper Jack
These quesadillas are worth the time and effort in making them. They are scrumptious.
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Serves: 4
Prep Time: 25-30 minutes
Cook Time: 25-30 minutes
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salsa:
2 jalapeño chiles
2 cloves garlic, unpeeled
1 white onion, unpeeled
4 cups tomatoes, diced
1 tbsp. fresh cilantro, chopped
salt and pepper, to taste
1 tbsp. fresh lime juice
guacamole:
1 jalapeño chile
3 large avocados
1/4 cup white onion, diced
1/4 cup tomato, diced
1 tbsp. fresh lime juice
salt and pepper, to taste
quesadillas:
1 tbsp. canola oil
1 white onion
1/2 cup canned artichoke hearts, sliced
1 cup fresh spinach
4 (8-inch) flour tortillas
1 cup (4 oz.) pepper jack cheese, shredded




Salsa (Makes 4 cups):


 Preheat oven to 350°F. Place 2 jalapeños, garlic and 1 onion on baking sheet. Roast for 15 to 20 minutes, turning, until chiles are soft. Trim, seed and chop jalapeños. Peel and chop onion and garlic. In a food processor, with blade running, drop in jalapeños and garlic; process until finely chopped. Turn processor off, and add onion, tomatoes and cilantro. Season to taste with salt, pepper and 1 tablespoon lime juice. Cover and refrigerate until ready to use. Salsa will keep for 2 to 3 days. 


Guacamole (Makes 2 cups): Trim, seed and mince remaining jalapeño. Peel, seed and mash avocados with fork, leaving some chunks. Add 1 tablespoon of the jalapeño (or to taste), 1/4 cup onion, 1/4 cup tomato,  1 tablespoon lime juice, salt and pepper to taste. Stir to blend.  Cover and set aside for
at least 30 minutes to allow flavors to blend.

Quesadillas:
Heat oil in a nonstick skillet over medium low heat. Cut one onion in half lengthwise, then thinly sliced. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 1 to 2 minutes. Spread mixture evenly on 2 of the tortillas. Sprinkle evenly with cheese. Top with remaining tortillas; press down.


Heat griddle or heavy skillet over medium-high heat; place tortillas on griddle. Flip tortillas over when crisp and brown, about 1 to 1 1/2 minutes. Brown other side. Remove; cut each into 4 pieces.


To serve, place 2 quesadilla wedges on each plate. Serve with salsa and guacamole.



Home Cook’s Note: You may substitute prepared salsa or guacamole.


CHEF Dean Fearing
Fearing’s
Dallas, TX
 






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