Artichoke, Spinach and Pepper Jack Quesadillas
Salsa:
- 2 jalapeño peppers
- 2 unpeeled garlic cloves
- 1 unpeeled white onion
- 4 cups diced tomatoes
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- 1 jalapeño pepper
- 3 large avocados
- ¼ cup diced white onion
- ¼ cup diced tomato
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 white onion
- ½ cup canned artichoke hearts, sliced
- 1 cup fresh spinach
- 4 (8-inch) flour tortillas
- 1 cup (4 ounces) shredded pepper Jack cheese
Instructions:
You may substitute prepared salsa or guacamole.
- For the salsa, preheat the oven to 350°F. Place the jalapeños, garlic, and onion on a baking sheet. Roast for 15 to 20 minutes, turning, until the peppers are soft. Trim, seed, and chop the jalapeños. Peel and chop the onion and garlic. In a food processor, finely chop the jalapeños and garlic. Turn the processor off, and add the onion, tomatoes, and cilantro. Season with the lime juice, salt, and pepper.
- For the guacamole, trim, seed, and mince the jalapeño. Peel, seed, and mash the avocados with a fork, leaving some chunks. Add 1 tablespoon of the jalapeño (or to taste), the onion, the tomato, the lime juice, and the salt and pepper. Stir to blend. Cover and set aside for at least 30 minutes to allow the flavors to blend.
- For the quesadillas, heat the oil in a nonstick skillet over medium-low heat. Cut the onion in half lengthwise, and thinly slice. Add the onion to the skillet and cook for 15 to 20 minutes, until golden brown. Add the artichoke hearts and spinach. Sauté for 1 to 2 minutes. Spread the mixture evenly on two of the tortillas. Sprinkle evenly with the cheese. Top with the remaining tortillas; press down. Heat a griddle or heavy skillet over medium-high heat; place the tortillas on the griddle. Flip the tortillas when crisp and brown, about 1 to ¼ minutes, and then brown the other side. Remove the quesadillas from the skillet.To serve, cut each quesadilla into four wedges. Serve with the salsa and guacamole.