Vegan (with dairy-free cheese)
Gluten-free (with gluten-free tortillas)
Makes 2 large quesadillas
Spinach, a couple large handfuls
14 oz. can artichoke hearts
3-4 green onions
4 large tortillas
Optional: roasted red pepper, basil, oregano, etc.
Roughly chop spinach and artichoke hearts, and dice green onions.
On a pan over medium heat, place a tortilla and sprinkle with mozzarella and feta.
Add artichokes, green onion, and then spinach. Top with another layer of mozzarella and a tortilla.
Heat for a few minutes on each side or until cheese is melted.
*Note: for easier flipping, just use one tortilla per quesadilla. Fill half with the toppings, then fold the top half over.