Does anyone have a good recipe for bass?

Does anyone have a good recipe for Spinach Artichoke Quesadillas?

• We went out to eat at Tijuana Flats last night and I ate the best meal that I have ever eaten! I ordered the Spinach-Artichoke Quesadilla and it was to die for!!!! It was so good! Does anyone have a good recipe for this dish?

• Answer:

  Spinach, Mushroom, And Artichoke Heart Quesadillas Recipe Serves/Makes: 6 Ingredients: 1 bunch fresh Spinach, washed & de-stemmed & ripped 8 ounces baby bella/crimini mushrooms, washed & sliced 1 can artichoke hearts, rinsed and quartered 1/2 onion (preferably red or sweet) chopped 2 cloves garlic, pressed (more if desired) 4 shakes oregano & basil (or italian seasoning) 8 flour tortillas (soft taco size) 2 cups cheddar cheese Directions: Preheat the oven to 350F In a large pan, saute the onion and garlic in a little canola oil. When the onions are beginning to get tender, add the mushrooms and seasonings. continue cooking until mushrooms are browned. Add the spinach, folding over until all the spinach has wilted. Add the artichoke hearts and turn off the heat. Add about 1/2 cup cheese and gently stir until mixed well. Warm tortillas (about 60 sec in microwave). Oil a cookie sheet, and fill half a tortilla with spinach/mushroom/artichoke mixture, and add a little cheese to the top. Fold the top half over again (they look like UFOs). continue with the rest of the tortillas and filling. Bake in the oven for around 7 minutes, until hot and cheese is melted. 00000000000000000000000000000000000000… Artichoke and Spinach Quesadillas Serves 4 Ingredients * 3 jalapeño chiles, divided * 2 white onions plus 1/4 c. finely diced, divided * 2 cloves garlic * 4 med. tomatoes, peeled, plus 1/4 c. finely diced, divided * 1 T. chopped fresh cilantro Salt and black pepper to taste * 1 lime, juiced, divided * 3 lg. avocados * 4 T. canola oil, divided * 1/3 c. sliced artichoke hearts * 1/3 c. sautéed and drained spinach * 4 flour tortillas (about 8 in. diam.) * 1/2 c. shredded Wisconsin Pepper Jack cheese The Salsa Heat oven to 350 degrees F. Place 2 jalapeño chiles, 1 onion and garlic on baking sheet. Roast 10 to 15 minutes, turning, until chiles are soft. Seed and finely chop chiles. Peel and finely chop onion and garlic. Chop 4 tomatoes and run through fine blade of a food grinder with chiles, onion, garlic and cilantro. Season to taste with salt, pepper and about half the lime juice. Cover and refrigerate until ready to use. Salsa will keep 2 to 3 days. The Guacamole Blanch 1 jalapeño in hot water. Seed and mince. Peel, seed and mash avocados with fork, leaving some chunks. Add 1 tablespoon chile (or to taste), 1/4 cup diced onion, 1/4 cup diced tomato, 1 1/2 tablespoons lime juice, salt and pepper to taste. Stir to blend. Cover and set aside for at least 30 minutes. The Quesadillas Cut one onion in half lengthwise, then slice thinly. Heat 2 tablespoons of the oil in sauté pan over medium low heat. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 2 minutes. Set aside. Spread mixture evenly on 2 of the tortillas. Sprinkle evenly with cheese. Top with remaining tortillas; press down. Heat griddle with half of the remaining oil. Place tortillas on griddle. Drizzle remaining oil around tortillas to promote browning. Flip tortillas over when crisp and brown, about 1 to 1-1/2 minutes. Brown other side. Remove; cut each into 4 pieces. Place 2 quesadilla wedges on each plate. Serve with salsa and guacamole. 00000000000000000000000000000000000000…