Cheesy Spinach Artichoke Quesadillas
Ingredients
- 4 tbsp. extra-virgin olive oil
- 1 clove garlic, minced
- 1 large shallot, minced (about 1/3 cup)
- 1 5-ounce container baby spinach (5 to 6 cups)
- 1 14-ounce can artichoke hearts, drained and chopped
- 1/2 tsp. crushed red pepper flakes
- kosher salt
- Freshly ground black pepper
- 1/2 c. oil-packed sundried tomatoes, drained and chopped
- 2 tbsp. chopped fresh parsley
- 2 tsp. red wine vinegar
- 2 c. Shredded Monterey Jack
- 8 8 flour tortillas
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