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Categories:
tortillas Miracle tomato water shallot black beans garlic powder cayenne chili pepper spinach Gouda cheese Mozzarella cheese
Viewed: 30 - Published at: 3 years agoIngredients
- 10 inches tortillas
- 12 tablespoon Miracle Whip light
- 1 tablespoon sun-dried tomato, chopped
- 13 cup artichoke heart, packed in water (1 1/2 hearts)
- 1 teaspoon shallot, chopped
- 18 cup black beans, drained and rinsed
- 1 dash garlic powder
- 1 dash of cayenne chili pepper flakes (optional)
- 10 g spinach, fresh, shredded
- 14 cup gouda cheese
- 14 cup part-skim mozzarella cheese or 14 cup gouda cheese
Method
- Spread Miracle whip on one half of the tortilla, on that same half sprinkle with sundried tomatoes.
- Gently squeeze most of the water from the artichoke hearts.
- Cut artichoke hearts in half and cut each half into 4 pieces.
- Sprinkle artichoke heart pieces, shallots, black beans, garlic powder (optional), and pepper flakes (optional) on same half of the tortilla.
- Top with shredded spinach.
- Grate cheese and sprinkle cheese on top of spinach.
- Fold tortilla over so fillings are covered.
- On medium heat, place quesadilla in a non stick frying pan and heat till golden brown, flip quesadilla onto the other side and heat until golden brown and cheese is melted.
- Place quesadilla on a plate and cut into 4 wedges.
- Enjoy with sour cream and salsa.
- NOTE: this recipe is easy to double, triple or quadruple.
- If doubling, feel free to cover the whole surface of one tortilla with fillings and place the second tortilla over top.
- Cut into 8 wedges for 2 servings.
