• 1 tablespoon grape seed oil
  • ½ cup white onion, chopped
  • 1 cup frozen spinach, thawed and drained
  • 1 ½ cups artichoke hearts, drained
  • 1 cup Cacique® Queso Fresco, crumbled, divided
  • ½ cup Cacique® Crema Mexicana Agria
  • 4 flour tortillas
  1. Heat oil in a large skillet over low-medium heat.
  2. Add onion to skillet and cook for approximately 2 minutes.
  3. Place drained spinach in between two paper towels. Squeeze to remove any excess liquid. Add spinach to skillet and stir.
  4. Add artichoke hearts to skillet, stirring and breaking them apart with large spoon.
  5. Add Cacique® Crema Mexicana. Stir to incorporate all ingredients.
  6. Sprinkle in ½ cup Cacique® Queso Fresco and continue to cook until most liquid has evaporated. Set aside. Discard any liquid left from the mixture.
  7. Place a comal or large pan over medium heat.
  8. Place flour tortilla in the center of comal.
  9. Spoon in ½ cup spinach/artichoke mixture and top with 2 tablespoons of remaining queso fresco.
  10. Fold tortilla over and cook until tortilla is golden brown and crisp.
  11. Repeat with remaining ingredients.
  12. To serve, transfer quesadillas to a cutting board, cut in half and serve.