Spinach, Artichoke and Teleme Quesadillas

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Spinach, Artichoke and Teleme Quesadillas
Spinach, Artichoke and Teleme Quesadillas
4 (10 -inch) multi-grain tortillas
6 oz. Teleme cheese (at room temperature for easier spreading, in our Deli)
1 (6.5- oz.) jar marinated artichoke hearts drained and coarsely chopped
1 (2.2- oz.) can ripe olive wedges, drained
3 cups baby spinach leaves

Prep time: 10 minutes, Cook time: about 6 minutes

Lay tortillas on a flat surface and spread equal amounts of cheese on half of each. Top with equal amounts of artichoke hearts, olives and spinach and fold in half to enclose. Cook in a large skillet over medium-high heat for about 3 minutes on each side or until cheese is melted and tortilla is crispy. Serve with sun-dried tomato salsa.

Makes 4 to 6 servings.

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