It’s Sunday in October and that means football and a crowd cheering on the Titan’s from our porch. The outcome may be spectacular or disappointing but it doesn’t matter, because good friends and good food always come together on that porch. Today’s game score was most assuredly not what the crowd wanted, but the game snacks were football perfection. We had Firecrackers, chips and onion dip, pizza, Hot Spinach and Artichoke Dip (You’re Grown — Now You Can Cook, p. 26) plus a few other football favorites. Of course, we also had State Fair Fudge which was so much fun to cook last Thursday with Lelan on Channel 5’s Talk of the Town. It was certainly well received by my Channel 5 Family – everyone likes fudge.
I was a little irritated when the remaining football viewing crew wanted to know what was for dinner. Sunday night may be “Football Night in America” but in my opinion it also needs to be “Leftover Night on the Swor’s Porch”. Here is the problem with that policy – pizza and fudge were a thing of the past - crumbs of chips, crackers, and nuts littered the porch and the only thing left standing was a bit of the second batch of Hot Spinach and Artichoke Dip. Well, it’s true, everything is better with Hot Spinach and Artichoke Dip, but the idea was to make it feel like a brand new dish with little to no work. A peek in the fridge turned up several promising items – but the happiest find was a brand new un-opened package of tortillas. That was the perfect inspiration for Spinach and Artichoke Quesadillas. This is almost too easy to write about as a recipe, but it’s too good to miss.
Here it is: heat up an iron skillet (or non-stick) add a little olive oil. Smear one side of tortilla with leftover dip and top with a second tortilla. Sauté until lightly browned on both side. Serve (if you feel inspired) with sour cream topped with chives. That’s it. The direct quote from Richard” This is one of the most delicious things I’ve ever eaten!!” I love “Football Night in America”!
Spinach and Artichoke Quesadillas
Ingredients
1 recipe Hot Spinach and Artichoke Dip: You’re Grown- Now You Can Cook pg. (or purchased pre-made)
6-inch flour tortillas
Olive oil
For dipping:
½ cup sour cream topped with chopped chives
Directions
(Makes one quesadilla at a time. They can be kept warm in the oven at set at 200 degrees)
Heat skillet over medium high heat.
Spread spinach and artichoke dip on a tortilla.
Top with a second tortilla.
Sauté for about 1 minute per side to lightly brown.
Serve warm with sour cream, if desired.
