Artichoke, Spinach And Wisconsin Pepper Jack Quesadillas


2 jalapeño peppers
2 unpeeled cloves garlic
1 unpeeled white onion
4 cups diced tomatoes
1 tablespoon chopped fresh cilantro
Salt and pepper, to taste
1 tablespoon fresh lime juice

1 jalapeño
3 large avocados
1/4 cup diced white onion
1/4 cup diced tomato
1 tablespoon lime juice
Salt and pepper, to taste

1 tablespoon vegetable oil
1 white onion
1/2 cup canned artichoke hearts, sliced
1 cup fresh spinach
4 8-inch flour tortillas
1 cup (4 ounces) shredded Wisconsin Pepper Jack cheese


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