Artichoke, Spinach and Pepper Jack Quesadillas

Salsa
2 jalapeño peppers
2 unpeeled cloves garlic
1 unpeeled white onion
4 cups diced tomatoes
1 tablespoon chopped fresh cilantro
Salt and pepper, to taste
1 tablespoon fresh lime juice

Guacamole
1 jalapeño
3 large avocados
1/4 cup diced white onion
1/4 cup diced tomato
1 tablespoon lime juice
Salt and pepper, to taste

Quesadillas
1 tablespoon vegetable oil
1 white onion
1/2 cup canned artichoke hearts, sliced
1 cup fresh spinach
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded Wisconsin Pepper Jack cheese

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

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

Trim, seed and chop jalapeños.

Peel and chop the onion and garlic.

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.

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.

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.

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

Makes 16 servings.

Recipe by Chef Dean Fearing.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.