10 8-inch flour tortillas
1 box Spinach and Artichoke Dip
8 ounces cheddar cheese, grated
8 ounces Jack cheese, grated
Preheat oven to 400∞F.
Thaw dip over night in refrigerator or in the microwave on high for 5-6 minutes.
Spray baking sheet with non-stick cooking spray.
Using 4-inch diameter biscuit cutter, cut 3 smaller tortillas out of each tortilla. This can be done quickly by stacking the tortillas.
Lay out 15 of the 4-inch tortillas on baking sheet.
Mix grated cheddar and jack cheese together. Place 1 tablespoon of mixed cheeses on each tortilla.
Place 1 tablespoon dip on top of cheeses.
Top with another 4-inch tortilla, pressing down lightly to flatten.
Place baking sheet on lower rack of the oven for 4 minutes.
Carefully flip over each quesadilla with spatula, returning to oven for 2-3 minutes.
Remove from oven. Cool for 2-3 minutes before transferring to serving platter.
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