This spinach and artichoke quesadilla with bacon is a cheesy and savory delight. The quesadilla is filled with creamy homemade spinach and artichoke dip that's made with two types of cheese. Parmesan cheese adds a nutty and salty flavor, while pepper jack cheese gives the quesadilla a spicy kick. We love the smoky flavor and crunch bacon adds. These spinach and artichoke quesadillas are easy to make with simple ingredients and minimal prep time. Brandy suggests warming the assembled quesadilla in the microwave. If you want a crispy tortilla, pan havefry them in a skillet with a pat or two of butter. We made ours both ways, and they both turned out delicious. I love spinach and artichoke dip!
Ingredients :
- 1 package(s) frozen spinach, thawed (10 oz)
- 2 can(s) artichoke hearts, drained & chopped (14 oz each)
- 1/2 cup(s) mayonnaise
- 1/2 cup(s) sour cream
- 1 cup(s) Parmesan cheese, grated
- 1 cup(s) pepper jack cheese, grated
- 16 - flour tortillas
- 16 slice(s) bacon, cooked and chopped (bacon bits)
Intructions :
- Preheat oven to 350 degrees F. Grease a casserole dish with non-stick cooking spray
- Cook spinach in the microwave on HIGH for 5 minutes. Combine all ingredients but pepper jack cheese in a large bowl. Stir well with a metal spoon
- Place in the prepared casserole dish. Sprinkle pepper jack cheese on top
- Bake for 30 minutes. Keep warm in low temp oven
- Spread some of the mixture onto a flour tortilla
- Place 2nd flour tortilla on top. Place in the microwave for 90 seconds or until the cheese is melted and the tortillas are stuck together
- Cut into 4 triangles and serve. Enjoy!
Rated 5/5 based on 61 Reviews
Keyword : bacon-spinach-artichoke-quesadilla