Ingredients Jump to Instructions ↓

  1. Salsa:

  2. 2 jalapeño peppers

  3. 2 unpeeled cloves garlic

  4. 1 unpeeled white onion

  5. 4 cups diced tomatoes

  6. 1 tablespoon chopped fresh cilantro

  7. Salt and pepper, to taste

  8. 1 tablespoon fresh lime juice Guacamole:

  9. 1 jalapeño

  10. 3 large avocados

  11. 1/4 cup diced white onion

  12. 1/4 cup diced tomato

  13. 1 tablespoon lime juice

  14. Salt and pepper, to taste Quesadillas:

  15. 1 tablespoon vegetable oil

  16. 1 white onion

  17. 1/2 cup canned artichoke hearts, sliced

  18. 1 cup fresh spinach

  19. 4 (8-inch) flour tortillas

  20. 1 cup (4 ounces) shredded Wisconsin Pepper Jack cheese

Instructions Jump to Ingredients ↑

  1. For the Salsa: Preheat oven to 350°F (175°C).

  2. Place the jalapeños, garlic, and onion on baking sheet. Roast for 15 to 20 minutes, turning, until peppers are soft.

  3. Trim, seed and chop jalapeños.

  4. Peel and chop the onion and garlic.

  5. In a food processor, with the blade running, drop in the jalapeños and garlic; process until finely chopped. Turn processor off. Add the onion, tomatoes and cilantro. Season with the lime juice, salt and pepper. Cover and refrigerate until ready to use. Salsa will keep for 2 to 3 days.

  6. For the Guacamole: Trim, seed and mince remaining jalapeño. Peel, seed and mash the avocados with fork, leaving some chunks. Add 1 tablespoon of the jalapeño (or to taste), the onion, the tomato, the lime juice, and the salt and pepper. Stir to blend. Cover and set aside for at least 30 minutes to allow the flavors to blend.

  7. For the Quesadillas: Heat oil in a non-stick skillet over medium low heat. Cut the onion in half lengthwise, and thinly slice. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 1 to 2 minutes. Spread mixture evenly on 2 of the tortillas. Sprinkle evenly with the cheese. Top with remaining tortillas; press down. Heat griddle or heavy skillet over medium-high heat; place the tortillas on the griddle. Flip tortillas over when crisp and brown, about 1 to 1 1/2 minutes, and then brown the other side. Remove the quesadillas from the skillet, and cut each into four pieces.

  8. To serve, place two quesadilla wedges on each plate. Serve with salsa and guacamole.


Send feedback