15ozcan artichoke heartsdrained and finely chopped
4cupsfresh spinachchopped
1/2red pepperchopped
3clovesgarlicminced
1cupmozzarella cheese
1/3cupParmesan cheese
Salt and pepper
1/2tspred chili flakes
8flour tortillas
Instructions
Assembly Instructions:
Mix together the artichoke hearts, spinach, red pepper, garlic, mozzarella cheese, parmesan cheese, salt, pepper, and red chili flakes in a large bowl.
Place 1/3 cup of the spinach artichoke mixture on half of each of the tortillas, then fold the other half of the tortilla over the top of the filling.
Arrange the quesadillas in a single layer on a parchment paper lined baking sheet. Place the sheet in the freezer.
Once the quesadillas are fully frozen, transfer to two gallon sized resealable freezer bags.
Remove excess air from the bags, seal them, and place the quesadillas in the freezer until you’re ready to start cooking.
Cooking instructions:
Place the quesadilla in a skillet and cook it covered over medium high heat.
When the tortilla starts to brown on the bottom, flip it over until the other side is browned.
Or bake the quesadillas in a single layer on a baking sheet in a 350° oven until lightly browned, flipping once halfway through.