Author: Carolyn Severin, Hamama Success Team Member
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4-8 servings
This quesadilla has everything you could ask for: it’s crispy on the outside and extra creamy on the inside! It’s filled with spinach, artichoke and 3 different cheeses. These are perfect for lunch or a great appetizer to share!
Ingredients:
- ¼ tbsp olive oil
- 6 oz baby spinach leaves
- 8 oz can artichoke hearts, drained and chopped
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese
- ¼ cup parmesan cheese, shredded
- 4 flour tortillas
Garnish:
- Hamama microgreens
- Salt and pepper to taste
- Dipping sauce
Instructions:
- Heat the oil in a medium pot over medium-high heat.
- Add the artichoke, spinach and 3 cheeses and cook until the cheese melted and the spinach and artichokes are sauteed.
- Add mixture to half of a tortilla and fold the other side over. Do this for each of the tortillas.
- Heat another large skillet over medium heat and add a quesadilla. Let it cook on each side for a minute or two until crispy and golden brown. Do this for each quesadilla.
- When all of the quesadillas are ready, cut in half and serve with a garnish of microgreens and your favorite dipping sauces.
