Spinach Artichoke Quesadillas

• Vegetarian

• Produce

  • 3/4 cup Artichoke hearts, medium canned
  • 1 tsp Garlic
  • 1 (10 oz. box Spinach, frozen
  • 1/3 cup White onion

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 2 Flatout flatbreads

• Dairy

  • 2 oz Cream cheese
  • 1/2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on spicedblog.com

Description

Ingredients

• 1 (10 oz.) box frozen spinach
• 1½ Tbsp olive oil, divided
• ⅓ cup white onion, diced
• 1 tsp garlic, minced
• 1 tsp lemon juice
• ¼ cup Parmesan cheese, grated
• 2 oz. cream cheese, softened
• ¾ cup medium canned artichoke hearts, chopped
• ½ tsp salt
• ½ tsp paprika
• ½ cup mozzarella cheese, shredded
• 2 Flatout Flatbreads

Directions

• Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much water as possible. Set spinach aside. (Tip: Fold several paper towels and press the spinach to help draw out excess water.)
• Using a large frying pan, add 1 Tbsp of olive oil. Once hot, add the onion and garlic; sauté over medium heat for 3-4 minutes, stirring often.
• Add lemon juice, Parmesan cheese, cream cheese, diced artichokes, salt, paprika and drained spinach. Stir and continue cooking over medium-low heat until cream cheese is fully melted (~3-4 minutes).
• Remove from heat and stir in mozzarella. Divide mixture between 2 flatbreads. Fold each flatbread in half.
• Using a large skillet, add remaining ½ Tbsp of olive oil. Place flatbreads in skillet and cook over medium-low until cheese has melted and flatbreads have begun to brown, ~4-5 minutes per side.
• Remove from pan and cut into wedges before serving.