Back when Chili's was a new restaurant they had these scrumptious quesadillas that were stuffed with spinach, artichokes, and mushrooms. This is what I had everytime I went...and then they took them off the menu...which always seems to be my luck!
As a part of creating quick and easy dinner this summer I whipped these up last week....and served them with homemade Pioneer Woman salsa. I have vowed to always make this salsa...it is delicious, fresh, and easy....it makes a lot so plan a few Mexican meals the week you make this. I'm not quite sure how long it will last in the fridge, we ate ours up in a week!
Here's her recipe and photo of it...I highly recommend it! I chose to only use a handful of cilantro because I don't care for it all that much, but the little I did use was great in the salsa.
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Quesadillas Download Recipe Here
1 clove garlic, minced
1 (10 oz) package of frozen chopped spinach, thawed and squeezed and drained
1 small jar of marinated artichoke hearts, drained and chopped
1 (4oz) can chopped green chiles
1 Tbsp Southwest seasoning
1 (8oz) block of Monterey jack cheese, shredded
1 package flour tortillas
Saute garlic, spinach, artichokes, chiles, and SW seasoning over medium high heat for 10 minutes. Remove from heat. Place some olive oil in a skillet and heat over medium high heat. Place one tortilla in skillet. Sprinkle some cheese on tortilla, add a ¼ cup of veggie mixture, and place a bit more cheese on top. Top with the other tortilla. Cook until one side is golden. Flip to the other side and cook until the other side is golden. Repeat process for as many quesadillas as you want.
If you ever have extra vegetable mixture it would be great mixed with eggs or tossed with pasta the next day.