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Artichoke, Spinach And Wisconsin Pepper Jack Quesadillas


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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


1 jalapeño

3 large avocados

1/4 cup diced white onion

1/4 cup diced tomato

1 tablespoon lime juice


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

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