Share with friends
  • 1
  •  
  •  
  •  
  •  
  •  

Mini Spinach and Artichoke Quesadillas

  By RFChef  ,

January 4, 2013

  • Yields: 30 Appetizers

Directions

1Thaw dip over night in refrigerator or in the microwave on high for 5-6 minutes.

2Spray baking sheet with non-stick cooking spray.

3Using 4-inch diameter biscuit cutter, cut 3 smaller tortillas out of each tortilla. This can be done quickly by stacking the tortillas.

4Lay out 15 of the 4-inch tortillas on baking sheet.

5Mix grated cheddar and jack cheese together. Place 1 tablespoon of mixed cheeses on each tortilla.

6Place 1 tablespoon dip on top of cheeses.

7Top with another 4-inch tortilla, pressing down lightly to flatten.

8Place baking sheet on lower rack of the oven for 4 minutes.

9Carefully flip over each quesadilla with spatula, returning to oven for 2-3 minutes.

10Remove from oven. Cool for 2-3 minutes before transferring to serving platter.

Source: Family Features

Ingredients

10 8-inch flour tortillas

1 box Omaha Steaks Spinach and Artichoke Dip

8 ounces cheddar cheese, grated

8 ounces Jack cheese, grated

00:00

Share with friends
  • 1
  •  
  •  
  •  
  •  
  •  

Comments

Your email address will not be published. Required fields are marked *