Shelly's Recipe

ARTICHOKE AND SPINACH QUESADILLAS WITH PEPPER JACK

Category: Sandwiches

Salsa:
2 jalapeno 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 jalapeno 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 Pepper Jack cheese, shredded

Salsa (Makes 4 cups): Preheat oven to 350. Place 2 jalapenos, garlic and 1 onion on baking sheet. Roast for 15 to 20 minutes, turning, until chiles are soft. Trim, seed and chop jalapenos. Peel and chop onion and garlic. In a food processor, with blade running, drop in jalapenos and garlic; process until finely chopped. Turn processor off, and add onion, tomatoes and cilantro. Season to taste with salt, pepper and 1 tbsp 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 jalapeno. Peel, seed and mash avocados with fork, leaving some chunks. Add 1 tbsp of the jalapeno (or to taste), 1/4 cup onion, 1/4 cup tomato, 1 tbsp 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. Saute 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. Serves 4