You will need:
- 2 Flour or Wheat Tortillas
- Half a can of Quartered Artichoke Hearts chopped
- Big handful of Spinach
- Half of a Pablano Pepper
- 1 clove of Garlic
- 6oz. of shredded Jalapeno Pepper Jack Cheese
- Preheat the oven to 400 degrees F - Here's why: I hate trying to cook my quesadillas in a skillet with canola oil. For some reason, the bastard always gets too soggy and ends up making a huge mess of my stove and I have a minor panic attack/mental breakdown which leads to a drinking binge. I like the oven because it makes the quesadilla super crispie and is way easier.
- Mince together all at once the Garlic, Spinach, and Pablano and then add the chopped Artichoke.
- Lay a Tortilla out onto a non stick baking sheet.
- On the Tortilla layer leaving a one inch border the Cheese, Veggie mixture and then some more Cheese and top with another Tortilla.
- You can choose to place a heavy pan or whatever is oven safe on top of this to flatten it out but it doesn't really matter.
- Cook for a few minutes until golden brown and crispie and then flip the Quesadilla over and do the same with the other side.
- Using a pizza cutter or your favorite knife cut into wedges and enjoy with some salsa, hot sauce, or sour cream!
What I love about this dish is that anything can be put between the two tortillas. Chorizo and Cheddar, Chicken and Goat cheese, etc. Whatever! As my best pal Kiley bitchingly pointed out, people make these all the time with many different ingredients! So just have a good time with it.
