Mini Spinach & Artichoke Quesadillas
Mini Spinach & Artichoke Quesadillas
  • 15 min
    Prep Time
  • 8 min
    Cook Time
  • 8 to 10

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  • 1 package flour tortillas, 10-8 inch
  • 1 box Omaha Steaks Spinach and Artichoke Dip
  • 8 oz. Cheddar cheese, grated
  • 8 oz. Jack cheese, grated
  1. Preheat oven to 400°.
  2. Thaw Spinach Artichoke Dip over night in refrigerator or in the microwave on high for 5-6 minutes.
  3. Spray baking sheet with non-stick cooking spray.
  4. Using 4" diameter biscuit cutter cut 3 smaller tortillas out of each tortilla. This can be done quickly by stacking the tortillas.
  5. Lay out 15 of the 4" tortillas on the greased cookie sheet.
  6. Mix grated cheddar and jack cheese together. Place 1 Tbsp. of mixed cheeses on each tortilla.
  7. Place 1 Tbsp. of Spinach and Artichoke Dip on top of cheeses.
  8. Top with another 4" tortilla, pressing down lightly to flatten.
  9. Place baking sheet on lower rack of the oven for 4 minutes.
  10. Carefully flip over each quesadilla with spatula, returning to oven for 2-3 minutes.
  11. Remove from oven. Cool for 2-3 minutes before transferring to serving platter.
Note: To prepare quesadillas the day before, complete steps 2-8. Wrap baking sheet with quesadillas in plastic wrap and place in refrigerator until ready to bake.