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Mini Spinach and Artichoke Quesadillas

Dip:
1 cup thawed, chopped frozen spinach
1-1/2 cups thawed, chopped frozen artichoke hearts
6 oz. cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. garlic powder

Quesadillas:
10 flour tortillas (8 inch)
8 oz. cheddar cheese, grated
8 oz.  Jack cheese, grated

For dip, boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients. Preheat oven to 400°F. Spray baking sheet with non-stick cooking spray. Using 4-inch diameter biscuit cutter, cut 3 smaller tortillas out of each tortilla. This can be done quickly by stacking the tortillas. Lay out 15 of the 4-inch tortillas on baking sheet. Mix grated cheddar and Jack cheese together. Place 1 Tbsp. of mixed cheeses on each tortilla. Place 1 Tbsp. dip on top of cheeses. Top with another 4-inch tortilla, pressing down lightly to flatten. Place baking sheet on lower rack of the oven for 4 minutes. Carefully flip over each quesadilla with spatula, returning to oven for 2–3 minutes. Remove from oven. Cool for 2-3 minutes before transferring to serving platter. Makes 30.

 


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