Spinach and Artichoke Quesadilla
Ingredients:
8 pieces of 8-inch flour tortillas
12 oz. chopped spinach, thawed and squeezed dry
2 oz. marinated artichoke hearts (about 3 hearts), chopped
4 oz. cream cheese or whipped cottage cheese
1 tbsp. mayonnaise
1 tsp. Dijon mustard
2 tsp. minced garlic
1 tsp. salt
1 tsp. onion powder
½ tsp. black pepper
½ tsp. cayenne pepper
1 oz. shredded mozzarella cheese
Shredded Monterey Jack cheese (for sprinkling on tortillas)
Vegetable oil (for frying)
