Perfect-Bite Artichoke Spinach Quesadillas
Ingredients
16 oz.
Kowalski's Artichoke Dip (from the Deli Grab & Go Case)
8
(12") Kowalski's Flour Tortillas
6 cups (approx.)
fresh baby spinach, divided
1 cup
shredded Kowalski's Parmesan Cheese, divided
7 oz. jar
sun-dried tomatoes in oil (such as Alessi brand), cut into thin strips, divided
Directions
- Scoop artichoke dip into a medium microwave-safe dish; microwave on high until warm (about 90 sec.), stirring halfway through.
- On a clean work surface, use a knife or pizza wheel to cut a slit halfway up the center of a tortilla (imagine the tortilla is a clock face; cut from 6 o'clock to the center of the clock).
- Envisioning the tortilla as having 4 quadrants, divide approx. ¼ cup artichoke dip between the bottom left and top right quadrants.
- In one of the remaining quadrants, add approx. ⅛ of the spinach; add ⅛ of each of the Parmesan and tomatoes to the other.
- Gently fold the bottom left quadrant up over the top left quadrant; fold the bottom right quadrant up over the top right quadrant. Fold the two remaining quadrants together. You should have one wedge-shaped piece with 4 layers.
- Repeat with remaining ingredients until you have 8 pieces.
- Transfer quesadilla wedges to a nonstick grill pan or griddle; cook over medium-high heat until cheese melts and tortillas are golden and crispy, turning 1-2 times (about 5 min. total).
- Remove from pan; let rest for 2 min. before serving.
