Lunch: Cheesy Spinach-Artichoke Quesadillas

Recipe by Anna Watson Carl Everything you love about spinach-artichoke dip sandwiched in a quesadilla.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Cheesy Spinach-Artichoke Quesadillas

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

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

Instructions

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and 1/2 the shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 3 minutes. Add artichoke hearts and red pepper flakes and cook 2 minutes. Season with salt and pepper.
Transfer mixture to a strainer and push down with a wooden spoon (or paper towels) to remove any extra liquid.
In a small bowl, stir together sundried tomatoes, remaining 1/2 shallot, parsley, red wine vinegar, and 1 1/2 tablespoons olive oil. Season with salt and pepper.
Spread tortillas out on a clean work surface. Spread 1/4 of spinach filling on 4 tortillas and cover each with 1/2 cup cheese. Place remaining tortillas on top of filling. Brush outside of tortillas with remaining olive oil.
Cook quesadillas in a large nonstick pan over medium-high heat until golden and cheese is melty, 2 to 3 minutes per side. Cut into wedges and serve.

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