Cheesy Spinach Artichoke Quesadillas
Ingredients
- 4 tbsp. extra-virgin olive oil, divided
- 1 clove garlic, minced
- 1 large shallot, minced and divided
- 1 5-oz. bag baby spinach
- 1 14-oz. can artichoke hearts, drained and chopped
- 1/2 tsp. crushed red pepper flakes
- kosher salt
- Freshly ground black pepper
- 1/2 c. oil-packed sun-dried tomatoes, drained and chopped
- 2 tbsp. Freshly Chopped Parsley
- 2 tsp. red wine vinegar
- 2 c. shredded Monterey Jack, divided
- 8 flour tortillas
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