Artichoke Quesadillas Recipes

Steps:

• In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
• Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
• Serve warm.
• Enjoy!

Steps:

• With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
• Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled).
• Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread.
• Arrange a few strips of chili over the cheese.
• Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
• Heat a large non-stick skillet over medium-high heat.
• Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
• Remove from skillet and cut into 4 to 6 wedges.
• Repeat with remaining quesadillas.

Steps:

• In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.