Artichoke, Spinach & Pepper Jack Quesadillas

Entrees

Artichoke,-Spinach-&-Pepper-Jack-QuesadillasSalsa:


  • 2 jalapeño peppers

  • 2 unpeeled cloves garlic

  • 1 unpeeled white onion

  • 4 cups diced tomatoes 

  • 1 tablespoon chopped fresh cilantro

  • Salt and pepper, to taste

  • 1 tablespoon fresh lime juice



Guacamole:


  • 1 jalapeño 

  • 3 large avocados

  • 1/4 cup diced white onion

  • 1/4 cup diced tomato

  • 1 tablespoon lime juice

  • Salt and pepper, to taste



Quesadillas:


  • 1 tablespoon vegetable oil

  • 1 white onion

  • 1/2 cup canned artichoke hearts, sliced

  • 1 cup fresh spinach

  • 4 (8-inch) flour tortillas

  • 1 cup (4 ounces) shredded pepper jack cheese

 

For the salsa, preheat oven to 350 degrees. Place the jalapeños, garlic and onion on baking sheet. Roast 15 to 20 minutes, turning, until peppers are soft. Trim, seed and chop jalapeños. Peel and chop the onion and garlic. In a food processor, with the blade running, drop in the jalapeños and garlic; process until finely chopped. Turn processor off and add onion, tomatoes and cilantro. Season with the lime juice, salt and pepper. Cover and refrigerate until ready to use. (Salsa will keep for 2 to 3 days.)

For the guacamole, trim, seed and mince a jalapeño. Peel, seed and mash avocados with fork, leaving some chunks. Add onion, tomato, lime juice, salt and pepper and 1 tablespoon of the jalapeño (or to taste). Stir to blend. Cover and set aside for at least 30 minutes to allow the flavors to blend. 

For the quesadillas, heat oil in a non-stick skillet over medium low heat. Cut the onion in half lengthwise and slice thinly. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 1 to 2 minutes. Spread mixture evenly on 2 tortillas and sprinkle evenly with cheese. Top with remaining tortillas; press down. Heat griddle or heavy skillet over medium-high heat; place the tortillas on the griddle. When crisp and brown (about 1 to 1 1/2 minutes) flip and brown other side. Remove from the skillet and cut each into four pieces. Serve with salsa and guacamole. Makes 16 wedges.